Active Time
30 Mins
Total Time
55 Mins
Yield
Serves 8 (serving size: 1 1/2 cups)
Photo: Daniel Agee; Food Styling: Robin Bashinsky; Prop Styling: Audrey Davis

How to Make It

Step 1

Stir together tomatoes, potatoes, onion, Worcestershire sauce, vinegar, mustard, thyme, salt, tomato paste, cocoa, and red pepper in a pressure cooker. Place chicken on top of tomato mixture. Seal pressure cooker lid, and bring to high pressure. Cook for 25 minutes.

Step 2

Release pressure according to manufacturer’s instructions. Transfer chicken to a large plate or bowl; cool slightly, about 15 minutes.

Step 3

While chicken cools, stir tomato mixture well, and reduce heat to medium to maintain a low simmer. Stir in lima beans, corn, and black pepper; cook until vegetables are warmed through, about 2 minutes. Remove and discard chicken skin, and pick chicken meat from bones. Discard bones, and stir chicken meat and scallions into tomato mixture.

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