Yucatecan Chicken Stew with Potato and Green Olives

• 2 tbsp Vegetable oil
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tsp Ground Annatto
• 1 tsp Ground cumin
• 500 g Tomato, ripe
• 2 pieces Bay leaves
• 750 ml Chicken stock
• 8 pieces Chicken thighs, bone-in, skin-on
• 600 g Yukon Gold potato
• 120 g Green pitted olives
• 8 pieces Corn tortilla

1. Heat the vegetable oil in a Dutch oven over medium heat. Finely chop the yellow onion and slice the garlic.
2. Add the onion with a pinch of salt and cook for 6 to 8 minutes until softened and lightly golden. Stir in the garlic, ground annatto and ground cumin, and cook for 1 minute until fragrant.
3. Roughly chop the tomatoes and add them to the pot. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes break down into a thick, brick-red sauce.
4. Add the bay leaves and pour in the chicken stock, scraping up any browned bits. Bring to a gentle simmer.
5. Nestle in the chicken thighs, skin-side up, and return to a steady simmer. Cover and cook for 25 minutes, adjusting the heat so it bubbles gently.
6. Peel the Yukon Gold potato and cut into bite-sized chunks. Stir the potatoes into the stew, cover again, and simmer for 20 minutes until the potatoes are tender and the chicken is cooked through.
7. Stir in the green pitted olives and simmer uncovered for 5 minutes to bring the flavours together and slightly thicken the broth. Taste and season with more salt if needed, then remove the bay leaves.
8. Warm the corn tortillas in a dry pan or directly over a low flame, turning until pliable and lightly toasted. Serve the stew hot with the warm tortillas for scooping.

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