2½ lbs chicken thighs, boneless and skinless
1½ tbsp olive oil
1 red pepper, diced
1 tbsp garlic, minced
1½ lbs fingerling potatoes
5 oz green olive, with pimento, sliced, drained
1 bay leaf
½ tsp oregano flakes
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
8 oz tomato sauce
1¼ cups chicken broth
½ tsp salt
black pepper, to taste
Remove any excess fat from the thighs. Salt and pepper the chicken.
Bring a large pot to medium-high heat and sear the chicken in batches for 4 minutes on one side and 2 minutes on the other. Set chicken aside on a plate.
Reduce heat to medium and add onions and peppers. Cook for 4 to 5 minutes or until veggies are soft.
Add garlic and cook for 1 to 2 minutes or until fragrant.
Add green olives, potatoes, all spices, tomato sauce, and broth. Bring to a boil. Reduce heat to a simmer and cook covered for 15 minutes.
Add chicken and any juices to the pot. Cover and cook for 30 minutes or until potatoes are done, stirring occasionally.
Add salt to taste. Serve and enjoy!
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