Pollo en Salsa with Potatoes
Drumsticks braised in a sofrito tomato sauce with Yukon Golds tucked right into the pot. Big-batch Cuban comfort.
The Cook
Tap a number to check off a step. Tap a time to start a timer. Stuck? Serg picks it up from whatever step you're on.
Pat the drumsticks dry. Season all over with salt, pepper, cumin, and oregano.
Set the Instant Pot to Sauté (high). Add the olive oil. Sear the drumsticks in 3 or 4 batches, about 4 minutes per batch, for good color on at least two sides. Remove and set aside.
Still on Sauté, add the onions and peppers. Cook 4 to 5 minutes until softened. Add the garlic and Sazón, cook 1 minute more.
Pour in the white wine and scrape up every browned bit from the bottom. Let it reduce 2 minutes. Add the tomato sauce and chicken broth.
Add the bay leaves, olives, and capers. Nestle the drumsticks back in, then tuck the potatoes into the gaps so they sit in the sauce. Press Cancel.
Seal the lid, valve to Sealing. Pressure cook on High for 12 minutes.
Natural release for 10 minutes, then quick release the rest.
Carefully remove the chicken and potatoes. Set the pot to Sauté (high) and simmer the sauce uncovered 6 to 10 minutes until thickened. Remove the bay leaves. Adjust salt.
Return the chicken and potatoes to the pot, or plate them and spoon the sauce over. Garnish with parsley. Serve over white rice.
Serg's Notes
These amounts are already at my 1.5x bold profile. The sauce is supposed to be generous, that's the point of this dish.
Yukon Golds hold their shape best. An 8-quart Instant Pot is ideal for this batch size, and with the fuller sauce load, don't crowd past the max fill line.
Keep the broth at 1/4 cup even though everything else went up. The potatoes and chicken release plenty of liquid on their own, and you don't want soup.
Questions about this cook?
Substitutions, timing, scaling it up for a crowd: just ask. The chat will already know you're on this recipe.
Ask Serg about this recipe