My Amazing Columbian Stew

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4-5 chicken quarters, or one chicken cut up. I used 5 small chicken quarters

  • 4 small red or Yukon Gold potatoes,  cut into 1- to 2-inch chunks
  • 1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)
  • 1 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 1 cups)
  • 4 ears corn,cut in half
  • 1/2 carton 16 ounces organic chicken stock 
  • 2 bay leaves
  • 2 garlic cloves,minced
  • 1 jar 
    GOYA® Sofrito
  •  add more broth to jar to get all the sauce out into the cooker

  • Kosher salt and freshly ground black pepper
  • 1/4 lemon, juiced
  • Condiments: chopped green onions,lemon and chopped fresh jalapeno

  • Directions

  • 1.
    Combine garlic,potatoes, onion, tomato, chicken pieces, bay leaves, and a  pinch of salt in a pressure cooker. Toss with hands to combine. Add corn on top. Pour broth and sofrito with a squeeze of lemon.Seal lid and cook under high pressure for 30 minutes. Release pressure, remove lid, season to taste, and serve with condiments and corn tortillas.


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