Ingredients
Equipment
Method
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add sliced onion and minced garlic, and sauté until softened and lightly golden.
- Add the chicken pieces, season with salt and pepper, and cook until browned on all sides.
- Stir in the cubed potatoes, then add paprika, cumin, chili powder, and oregano. Mix well to coat everything with the spices.
- Pour in the diced tomatoes (with juice) and chicken broth. Scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until potatoes are tender and chicken is cooked through.
- Taste and adjust seasoning if needed. Garnish with fresh parsley or cilantro and serve hot.
Notes
For a thicker sauce, simmer uncovered during the last 10 minutes. You can add veggies like bell peppers or carrots to make it even heartier. This dish stores well and tastes even better the next day!
