Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe

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

large onion, sliced into 1/4-inch slices (about 1 1/2 cups)

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

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

bay leaves

Kosher salt and freshly ground black pepper