Columbian Chicken Stew W Potatoes Tomato & Onion - Pressure

Submitted by KateL

"Entered for safe-keeping, adapted from J. Kenji Lopez-Alt, Chief Creative Officer of Serious Eats, tested in an 8-quart pressure cooker. This recipe relies on the chicken, potatoes, onion, and juicy tomatoes for the required liquid; please consult your pressure cooker manual for minimum required liquid. The chicken skin will not be crispy, but the meat will be very tender."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 large russet potatoes or 4 large 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 chickens, back removed and cut into 8 pieces (~4 lb.) or 4 whole chicken legs, cut into thighs and drumsticks
• 2 bay leaves
• kosher salt, to taste
• fresh ground black pepper, to taste
• flat-leaf Italian parsley, for garnish (optional)

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.
2. Seal lid and cook under high pressure for 25 minutes.
3. Release pressure per recommended method for your pressure cooker. Remove lid.
4. Season to taste, and serve. Garnish with parsley, if desired.