Active time
20 minutesTotal time
1 hourYield
4 servingsServing Size
1/4 of recipeNutrition
Share This
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
- 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.
- 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.
- 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.
- Add the garlic and tomato paste, stirring to coat. Cook for 1 to 2 minutes.
- 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.
- 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: 430Total Fat: 12g
Saturated Fat: 2g
Sodium: 520mg
Carbohydrate: 31g
Fiber: 5g
Total Sugar: 7g (Added Sugar: 0g)
Protein: 50g
How'd it Taste?
Review this Recipe