Rating
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Active time
20 minutes
Total time
1 hour
Yield
4 servings
Serving Size
1/4 of recipe
Nutritioni
Ingredients

For the chicken 

1 tablespoon flour

1½ teaspoons paprika

1 teaspoon cumin

½ teaspoon chili powder

Salt and black pepper

1½ to 2 pounds boneless, skinless chicken thighs, cut into large pieces

1 tablespoon olive oil

For the stew

1 medium onion, finely diced

1 large green bell pepper, finely diced

4 garlic cloves, minced

2 tablespoons tomato paste

1 (15-ounce) can fire-roasted crushed or diced tomatoes

½ cup low-sodium chicken broth

Juice of one orange (about ¼ cup)

¾ pound small yellow potatoes, diced

½ cup chopped fresh cilantro, plus more for garnish

Salt and black pepper

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.

An Oldways recipe and photo 

Nutrition

Calories: 430
Total Fat: 12g
Saturated Fat: 2g
Sodium: 520mg
Carbohydrate: 31g
Fiber: 5g
Total Sugar: 7g (Added Sugar: 0g)
Protein: 50g

Yield: 4 servings

Serving Size: 1/4 of recipe


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