Mexican Chicken Stew With Potatoes Recipe

Main Ingredients

• 1 lb Chicken thighs, boneless and skinless cut into chunks
• 4 Potatoes peeled and diced
• 1 Onion chopped
• 2 cloves Garlic minced
• 1 can Diced tomatoes 14.5 oz
• 4 cups Chicken broth
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 1 tsp Salt or to taste
• 1/2 tsp Black pepper
• 1 Bay leaf
• 1/4 cup Fresh cilantro chopped, for garnish

• 1. Heat a large pot over medium heat. Add a bit of oil and sauté the onion until translucent.
• 2. Add the garlic and cook for another minute.
• 3. Add the chicken chunks and cook until browned on all sides.
• 4. Stir in the diced tomatoes, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf.
• 5. Add the diced potatoes. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the potatoes are tender.
• 6. Remove the bay leaf. Adjust seasoning if needed.
• 7. Serve hot, garnished with fresh cilantro.