Colombian Chicken Stew with Potatoes, Tomato, and Onion

4 large Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks

1 large onion, sliced into ¼-inch slices (about 1 ½ cups)

4 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 3 cups)

1 whole chicken, back removed, cut into 8 pieces (about 4 pounds), or 4 whole chicken legs, cut into thighs and drumsticks

2 bay leaves

Kosher salt and freshly ground black pepper

Directions at seriouseats.com

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