Ingredients
- 2 pounds boneless, skinless chicken thighs cut into chunks
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 bay leaves
- 8 ounces tomato sauce
- 2 cups low-sodium chicken broth
- 1 large carrot sliced
- 1 large potato peeled and cubed
- 1/4 cup pitted green olives sliced
- 1/4 cup fresh cilantro chopped (for garnish)
Instructions
- Season the chicken with salt and pepper.
- In a large pot, heat olive oil over medium heat and brown the chicken on all sides, then remove and set aside.
- In the same pot, sauté onions, bell peppers, and garlic until softened.
- Stir in oregano, cumin, and bay leaves, cooking for another minute.
- Add tomato sauce and chicken broth, then return the chicken to the pot.
- Bring to a simmer, then add carrots and potatoes, and cook covered for 30 minutes.
- Uncover, add olives, and simmer for an additional 15 minutes, or until the stew thickens and vegetables are tender.
- Remove the bay leaves, garnish with cilantro, and serve hot.
