Colombian Chicken Stew Pressure Cooker Food

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SUDADO DE POLLO (COLOMBIAN-STYLE CHICKEN STEW)



Sudado de Pollo (Colombian-Style Chicken Stew) image

The sauce is what really makes this Sudado de Pollo dish and when you mix it whit white rice it is delicious. I love it because it is truly traditional Colombian cuisine that Colombians eat every day and reminds me of my childhood every time I smell it. Enjoy my Sudado de Pollo recipe.

Provided by Erica Dinho

Categories     Main dish

Time 1h15m

Number Of Ingredients 14

8 chicken drumsticks or thighs (without the skin)
1 tablespoon vegetable oil
½ cup chopped onion
¼ cup chopped red bell pepper
2 minced garlic cloves
2 cups chopped tomato
1 chicken bouillon
1 tablespoon sazon goya with azafran
¼ teaspoon cumin powder
¼ cup chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
8 small yellow potatoes (peeled and cut in half)
3 cups water

Steps:

  • In a large pot, heat the vegetable oil over medium heat. Add the onion and red pepper and sauté until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.
  • Add the chicken, water, chicken bouillon, sazon Goya and cumin powder. Cover and cook for 25 minutes, stirring occasionally.
  • Add the potatoes and cilantro and cook for an additional 30 minutes or until the potatoes are tender.
  • Serve over white rice.

Nutrition Facts : Calories 569 kcal, Carbohydrate 68 g, Protein 35 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 139 mg, Sodium 507 mg, Fiber 9 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving

COLOMBIAN CHICKEN STEW: SANCOCHO



Colombian Chicken Stew: Sancocho image

Quote: "It shouts out loud: I really care for you!" I lived in Colombia, South America, and Sancocho is the ultimate in comfort food there! And like in Italian homes, each family has their own version of lasagna; this is my personalized version of the soup. It is believed that it is so powerful that it can bring the dead back to life. That is why it is served after every party and makes the perfect Sunday meal!

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 17

7 cloves garlic
3 medium carrots, chopped
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
1 small Spanish onion, chopped
1 habanero chile, chopped
2 cups chopped fresh cilantro leaves
1 gallon water
3 low-sodium chicken bouillon cubes
1 tablespoon ground cumin
Salt and pepper
One 3-to 4-pound chicken, cut into 8 pieces
1 small yucca, peeled and cut into 2-inch pieces
1 green plantain, peeled and cut into 2-inch pieces
5 all-purpose potatoes, halved
2 ripe plantains, peeled and cut into 3-inch pieces
4 ears corn, cut in 3 pieces

Steps:

  • In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro.
  • In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.
  • Add the chicken and simmer for another 20 minutes.
  • Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.
  • In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve.

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

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

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

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