Steps
- Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Cook ½ cup of chopped onion and ½ cup of chopped red bell pepper for 3 minutes, until translucent.
- Add 2 cups of chopped tomatoes, 1 minced garlic clove, ½ teaspoon of salt, and ½ teaspoon of ground black pepper. Cook for 5 minutes.
- Add 8 skinless chicken thighs, 3 cups of chicken broth, 1 tablespoon of saffron sazón seasoning, and ½ teaspoon of ground cumin. Cover and simmer for 25 minutes, stirring occasionally.
- Add 8 small peeled halved yellow potatoes and ½ cup of chopped cilantro. Simmer for 30 minutes, until the potatoes are tender and the chicken reaches 165°F / 74°C.