Columbian Chicken Stew

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Most people think that chicken soup is a great dish for icky weather days. Days when it’s dark and overcast. When you turn on the lights in the house because the clouds make it feel like evenings.  Soups are great comfort foods on days like this, but I grew up loving soups and ramens on hot days too. I think it made it feel a teeny bit cooler while still bringing in that comfort food feeling deep in your chest. Obviously, I still had a glass of ice water to go with it.  I took this recipe from the Serious Eats website and found the potatoes to be very bland even after modifying it a few times.  I thought, at first, the blandness was because of the modifications I had made that first time. I had literally tossed everything in just like my maternal grandfather did when he was cooking in my youth. I had fingerling potatoes on hand so used those (uncut) instead of the standard russet or golds that most people would use. I also added a handful of yellow cherry tomatoes since I had them on hand and they were about to go bad anyways. (I should probably also mention that the soup itself was delicious – it was just the potatoes that felt bland)

The next time I made this, I made sure to mix everything together so that potatoes and tomatoes and chicken were all layered together. I used Yukon Golds and cubed them up evenly hoping that the non-peel sides would help sop up some of the liquid and add some flavor to the soup. The result had a small bit more flavor, but I wonder if the lack is more because I don’t normally eat cooked potatoes that aren’t fries these days.

Of note – this recipe didn’t require liquid like most pressure cooker recipes but when I lifted the lid there was tons. Which is probably why it took almost an hour to make? I might try a little water next time to see if it goes quicker. Most gurus will tell you that water is essential as this is part of what allows the pot to come to pressure. (Heat creates steam, etc, etc etc.)

 

Recipe: Serious Eats
Prep Time: Unknown
Time to Pressure: too dang long
Cook Time: 25 minutes

Time from start to finish:  approximately 1 hour from the time I sealed the pot.

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