COLUMBIAN CHICKEN STEW W POTATOES TOMATO & ONION - PRESSURE
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
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 STEW (PRESSURE COOKER)
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
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
COLOMBIAN CHICKEN STEW: SANCOCHO
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
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.
CHICKEN, TOMATO, AND POTATO STEW
Make and share this Chicken, Tomato, and Potato Stew recipe from Food.com.
Provided by ellie3763
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 438.1, Fat 15.3, SaturatedFat 3.8, Cholesterol 49, Sodium 341.7, Carbohydrate 51, Fiber 10.3, Sugar 3.3, Protein 25.4
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