Colombian Chicken Stew Pressure Cooker Recipes

COLOMBIAN CHICKEN STEW (PRESSURE COOKER)

Colombian Chicken Stew (Pressure Cooker) image

Quick Regional cuisine from Central and South America using only 5 ingredients and a pressure cooker

Provided by steveh6883

Categories Poultry

Time 30m

Yield 4 4, 4 serving(s)

Number Of Ingredients 6

Ingredients

4 large potatoes, peeled and cut into 1 to 2 inch pieces
4 large chicken fillets, cut into 1 to 2 inch pieces
1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)
4 medium beefsteak tomatoes, cut into 1- to 2-inch pieces (about 3 cups) or 4 medium a tin chopped tomatoes
2 bay leaves
as req Salt and fresh ground black pepper

Steps:

Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker.
Toss with hands or stir to combine.
Seal lid and once at pressure cook for 25 minutes.
Release pressure, remove lid, season to taste, and serve.

Nutrition Facts : Calories 299.2, Fat 0.4, SaturatedFat 0.1, Sodium 23.6, Carbohydrate 68, Fiber 8.8, Sugar 4.5, Protein 7.9

COLUMBIAN CHICKEN STEW W POTATOES TOMATO & ONION - PRESSURE

Columbian Chicken Stew W Potatoes Tomato & Onion - Pressure image

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.

Provided by KateL

Categories Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

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)

Steps:

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.

Nutrition Facts : Calories 1020.7, Fat 53.3, SaturatedFat 15.2, Cholesterol 243.8, Sodium 250.8, Carbohydrate 68, Fiber 8.8, Sugar 4.5, Protein 65.1

COLOMBIAN CHICKEN, CORN, AND POTATO STEW

Colombian Chicken, Corn, and Potato Stew image

Categories Soup/Stew Chicken Potato Poultry Stew Avocado Corn Fall Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
3 tablespoons unsalted butter
1 large white onion, finely chopped
2 teaspoons dried oregano, crumbled
1 1/2 lb russet (baking) potatoes
6 cups chicken broth
1 cup water
2 lb yellow-fleshed potatoes such as Yukon Gold, peeled, cut into 1/2-inch cubes, and covered with water in a bowl
3 ears corn, cut crosswise into 1-inch pieces
Accompaniments:
1/2 cup chopped fresh cilantro leaves
1 cup heavy cream
3 tablespoons drained capers
3 California avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

Steps:

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes. Transfer chicken as browned to a plate.
Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes. Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes. Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes. Add corn and simmer, covered, until tender, 5 to 10 minutes more. While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through.
Serve stew with accompaniments in separate bowls.

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