I didn't have a pressure cooker so I modified the recipe to make on a stovetop in a Dutch oven. I browned the chicken in the oil, sauteed the vegetables and added the remaining ingredients and simmered over very low heat about 3+ hours, until the meat was falling off the bone.
Also I couldn't find the Goya seasoning at my supermarket in Chicago so I substituted 1 T. Ancho chili powder...not sure that was authentic,
The chicken stew was GREAT. We really enjoyed it...served it with beans and rice, and some fried plantains.
I was looking for something I could cook slowly on an afternoon when I had many errands immediately before dinner. This fit the bill well. I bet it would also work in a slow cooker.