Columbian Chicken Stew W Potatoes Tomato Onion Pressure Recipes

COLUMBIAN CHICKEN STEW W POTATOES TOMATO & ONION - PRESSURE

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.

COLOMBIAN CHICKEN STEW (PRESSURE COOKER)

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.

MOM'S SPICY CHICKEN TOMATO STEW

Steps:

• Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
• Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
• Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

CHICKEN, TOMATO, AND POTATO STEW

Steps:

• Heat the olive oil in a large pot over medium heat. Add in the diced onion, saute for 5 minutes until softened, then add in the minced garlic and saute for another minute or so until fragrant.
• Add in the rest of the ingredients, except for the sour cream, and turn the heat up to medium-high. Stir to combine and cook for 25-30 minutes, until cooked through and slightly thickened.
• Place the 2 tablespoons of sour cream in a small container and add in a few spoonfuls of broth from the stew. Whisk together to temper the sour cream (this makes sure that the sour cream doesn't clump when added to the stew).
• Add in the tempered sour cream to the stew and stir to combine. Taste for seasoning and spoon into bowls.