Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken pieces (thighs and drumsticks work best)
  • 1 tbsp (15ml) olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1 green bell pepper, finely diced (about ¾ cup)
  • 1 red bell pepper, finely diced (about ¾ cup)
  • 4 cloves garlic, minced
  • 2 tbsp (30ml) olive oil
  • 1 tsp dried oregano
  • 1/2 tsp cumin
  • 1/4 tsp chili flakes (optional, for a bit of a kick, bruv)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 (8 oz / 227g) can tomato sauce
  • 1 lb (450g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 cup chicken broth (low sodium preferred)
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh cilantro, for garnish
  • Lime wedges, for serving (optional)

Instructions:

  1. Pat the chicken pieces dry, season generously with salt, pepper, and paprika.
  2. Heat olive oil in the Dutch oven over medium-high heat. Brown the chicken pieces in batches, ensuring not to overcrowd the pot. Remove chicken and set aside.
  3. Add onion, bell peppers, and olive oil to the pot. Sauté until softened and slightly caramelised, about 8-10 minutes.
  4. Add garlic, oregano, cumin, and chili flakes (if using). Cook for another minute until fragrant.
  5. Pour in the diced tomatoes and tomato sauce, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  6. Return the chicken to the pot, nestling it into the sauce. Add potatoes and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender.
  7. Stir in frozen peas during the last 5 minutes of cooking. Garnish with fresh cilantro and serve hot with lime wedges, if desired.