Chicken Thighs Sudado with Potatoes

Ingredients

• 1¼ lb Chicken Thighs
• 2 tomatoes, chopped
• 1 Red Bell Pepper, sliced
• 2 Carrots, cut into coins
• 4 scallions, sliced
• 2 cloves garlic, minced
• ½ tsp ground cumin
• 12 oz baby potatoes, halved
• ¾ cup water or stock
• Handful cilantro

Method

1. Season the Chicken Thighs with salt, cumin, and pepper. Brown it lightly in an oiled pot over medium-high — color now is flavor later.
2. Add the scallions, garlic, tomatoes, and Red Bell Pepper, and cook until the tomatoes break down into a rough sauce.
3. Tuck in the potatoes and Carrots, pour in the water, cover, and simmer gently 20–25 minutes. The lid stays on; sudado means it steams in its own juices.
4. Check that the Chicken Thighs is cooked through — 165°F (74°C) for chicken, flaking easily for fish — and the potatoes are fork-tender.
5. Scatter with cilantro and serve with rice to catch the brothy sauce.