Ecuadorian-Inspired Chicken Stew

Instructions

1. In a medium bowl (or gallon-size freezer bag), combine the flour, paprika, cumin, chili powder, and salt and pepper to taste. Add the chicken and toss (or shake) to coat completely.
2. In a large pot, heat the oil over medium-high heat. Add the chicken and cook 2 to 3 minutes per side, until browned but not cooked through. Remove and set aside.
3. Reduce the heat to medium. If the pot seems dry, add additional oil, then add the onion and green pepper. Cook, stirring occasionally, until softened and starting to brown, about 5 to 7 minutes.
4. Add the garlic and tomato paste, stirring to coat. Cook for 1 to 2 minutes.
5. Return the chicken to the pot. Stir in the crushed tomatoes, chicken broth, orange juice, potatoes, and cilantro. Bring to a boil, then reduce the heat to a simmer. Simmer, stirring occasionally, for 35 to 45 minutes, or until the potatoes are tender and the chicken is cooked through.
6. Season to taste with salt and pepper. Serve over rice (pictured here with brown rice arroz amarillo), and garnish with the remaining cilantro.