Vida Recetas Editorial
Potato stew with chicken is a classic and comforting one-pot dish, perfect for cold days or when you're looking for a hearty and flavorful meal. This recipe, made in a pressure cooker, combines the softness of potatoes with the flavor of chicken (or turkey) and a variety of vegetables such as peppers, zucchini, and tomato, all seasoned with bay leaf, oregano, and rosemary. The result is a juicy and flavorful stew, ideal for the whole family.
The key to this stew is sautéing the vegetables to enhance their flavor and cooking under pressure so that the flavors concentrate and the potatoes become tender in a short time. The white wine adds a touch of acidity that balances the dish, while the food coloring gives it an attractive golden color.
This dish is very versatile: you can serve it as a main course or accompany it with white rice, and if you have leftovers, it tastes even better the next day. If you prefer a thicker texture, you can add a teaspoon of cornstarch at the end. Go ahead and prepare this delicious stew and surprise your loved ones!
Cook
45 min
Servings
4
All the vegetables are cut and shredded and placed in the express pot with a generous splash of olive oil.
The peeled and crushed tomato is then added.
Then the wine is added, the sirloins are cut into small pieces and done a little in a pan to add them to the pot.
Then we add salt, oregano, rosemary and bay leaves, pour in water until we see that it covers everything and we set speed 2 to 9 and when the pressure rises we go down to speed 6, about 15, 18 minutes.
*If they are too cheery, add a teaspoon of cornstarch flour.
*If you do them from one day to the next, they are richer.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 45 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
