Puerto Rican Chicken and Potatoes

Puerto Rican Chicken and Potatoes

2 Tbsp extra-virgin olive oil

4 skin-on, bine-in chicken breasts

salt and pepper

1 onion

3 cloves garlic, finely chopped

1 red bell pepper, chopped

1 tsp ground cumin

1 bay leaf

1/2 lb. small red potatoes, halved

1 (8oz) can Spanish-style tomato sauce, such as Goya

Chopped cilantro

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 for 10 minutes.

Add the chicken, skin side up; cover and simmer, stirring until the chicken is cooked through, about 30 minutes. Discard the bay leaf. Top with cilantro.

*Taken from Rachel Ray Magazine.