Name: Chicken drumstick and sweet potato stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 serving
Ingredients: 1 lb chicken drumsticks, skin removed; 3 medium sweet potatoes, peeled and cut into 1-inch chunks; 2 1/2 medium carrots, sliced into coins; 1 medium yellow onion, diced; 4 cloves garlic, minced; 1 tbsp extra virgin olive oil; 1 1/2 cups reduced-sodium chicken broth; 2 tbsp tomato paste; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano; 2/3 cup frozen peas; 2 oz radishes, thinly sliced; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

1,305 calories

Protein: 104g; 31% of calories
Carbs: 133g; 40% of calories
Fat: 42g; 29% of calories

Instructions

Prep 20 min · Cook 35 min

Set the pressure cooker to the sauté function. Add the oil, onion, and garlic. Cook for 3 minutes until the onion is softened and fragrant.
Add the chicken drumsticks to the pot. Cook for 3 minutes, flip, and cook for 3 minutes more to lightly brown the outside.
Stir in the sweet potatoes, carrots, chicken broth, tomato paste, salt, black pepper, and dried oregano. Stir well to dissolve the tomato paste into the liquid.
Lock the lid and set to high pressure for 15 minutes. When the time is up, allow the pressure to release naturally for 10 minutes, then vent any remaining steam. Done when chicken is 165°F and meat pulls easily from the bone.
Open the lid and stir in the frozen peas. Let them sit in the hot stew for 2 minutes until heated through. Stir in half of the radishes and cilantro, saving the rest for the plate.

Nutrition

Ingredients

Instructions

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