Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe
Regional cuisine from Central and South America.
Ridiculously tender meat, perfectly cooked potatoes, and richly flavorful broth. Ready to eat in less than 30 minutes.
[Photographs: J. Kenji Lopez-Alt]
This one pot stew is about as simple as they come, combining just five ingredients: chicken, potatoes, fresh tomatoes, onion, and a bay leaf. No stock, no water, nothing except a bit of salt and pepper. Everything gets tossed raw into the pressure cooker, the lid gets snapped on, and then the lot gets cooked at high pressure for half an hour. What emerges is nothing short of miraculous.
Read more: Latin Cuisine: Five Ingredient, One Pot, 30-Minute Colombian Chicken Stew
- Yield:serves 4
- Active time: 5 minutes
- Total time:30 minutes
- Rated:
Ingredients
- 4 large Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks
- 1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)
- 4 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 3 cups)
- 1 whole chicken, back removed, cut into 8 pieces (about 4 pounds), or 4 whole chicken legs, cut into thighs and drumsticks
- 2 bay leaves
- Kosher salt and freshly ground black pepper
Directions
-
1.
Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.
This Recipe Appears In
Latin Cuisine: Five Ingredient, One Pot, 30-Minute Colombian Chicken StewThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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