Chicken Thighs en Salsa Tica with Potatoes & Carrots

Ingredients

• 2 lb Chicken Thighs, bone-in or boneless
• 1 lb Potatoes, cut into chunks
• 1½ cups Carrots, sliced
• 1 onion, sliced
• 1 red bell pepper, sliced
• 5 cloves garlic, minced
• 3 tbsp Salsa Lizano
• 1 can (14 oz) diced tomatoes
• 1½ cups chicken stock
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3 scallions, chopped
• 2 tbsp vegetable oil
• 3 tbsp chopped cilantro
• Salt and black pepper

Method

1. Season the Chicken Thighs and brown it in oil in a wide pot until well colored on both sides, about 8 minutes. Set aside.
2. Cook the onion, bell pepper, and scallions in the drippings for 8 minutes, then add the garlic, cumin, and oregano for a minute.
3. Add the tomatoes, stock, and Salsa Lizano and scrape the bottom of the pot clean. Return the Chicken Thighs.
4. Simmer covered 20 minutes, adding the Potatoes and Carrots after the first 5 so they finish at the same time as the meat. Poultry should read 165°F (74°C).
5. Uncover and reduce 5–8 minutes until the sauce thickens enough to coat the back of a spoon.
6. Finish with cilantro and serve over white rice with black beans — that is a casado, and nobody in Costa Rica eats it any other way.