One 8 oz can Spanish-style tomato sauce, such as Goya
Chopped cilantro, for sprinkling
Instructions
In a large skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper and add to the skillet. Cook, turning once, until golden, about 5 mins; transfer to a plate. Reserve 2 tbsp oil in the pan.
Using a food processor, puree the onion. Add to the reserved skillet along with the garlic, scraping up any browned bits. Puree the red pepper and add to the skillet along with the cumin and bay leaf. Increase the heat to medium-high and stir in the potatoes, tomato sauce and 1 cup water. Lower the heat, cover and simmer 10 mins.
Add the chicken, skin side up; cover and simmer, stirring, until the chicken is cooked through, about 30 mins. Discard the bay leaf. Top with cilantro.
Originally Submitted
8/2/2010
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