Colombian Chicken Stew With Potatoes, Tomato, and Onion Reci

• servings: 4 servings
• total time: 35 minutes

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

Combine potatoes, onion, tomatoes, 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.

Nutrition

• Serving Size: serves 4
• Calories: 433 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 82 mg
• Sodium: 415 mg
• Total Carbohydrate: 71 g
• Dietary Fiber: 9 g
• Total Sugars: 8 g
• Protein: 24 g