Columbian Chicken Stew W Potatoes Tomato & Onion - Pressure
- 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)
- 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 per recommended method for your pressure cooker. Remove lid.
- Season to taste, and serve. Garnish with parsley, if desired.
russet potatoes, onion, beefsteak tomatoes, chicken, bay leaves, kosher salt, fresh ground black pepper, flatleaf italian parsley
Taken from www.food.com/recipe/columbian-chicken-stew-w-potatoes-tomato-onion-pressure-512823 (may not work)