Pollo Guisado (Latin Braised Chicken Stew)

• 1 large Yellow onion
• 1 large Green pepper
• 4 cloves Garlic
• 500 g Tomato, ripe
• 900 g Chicken thighs, bone-in, skin-on
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 2 Bay leaves
• 600 g Yukon Gold potato
• 20 g Fresh coriander
• 300 g Long-grain white rice
• 2 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 900 ml Water

1. Prep the vegetables: finely chop the onion, dice the green pepper, and finely chop the garlic. Chop the tomatoes. Peel the potatoes and cut into bite-sized chunks.
2. Pat the chicken thighs dry and season all over with 1 tsp fine sea salt and the black pepper. Heat the olive oil in a Dutch oven over medium-high heat. Brown the chicken in batches for 6 to 8 minutes, turning, until well coloured, then transfer to a plate.
3. Reduce the heat to medium and add the onion and green pepper to the pot. Cook for 6 to 8 minutes, stirring, until softened and starting to turn golden. Stir in the garlic, ground cumin and dried oregano and cook for 1 minute until fragrant.
4. Add the tomatoes and the remaining 1 tsp fine sea salt, scraping up any browned bits from the base of the pot. Cook for 5 minutes until the tomatoes break down and the mixture looks saucy. Pour in the water and add the bay leaves.
5. Return the chicken (and any juices) to the pot and bring to a gentle simmer. Cover and cook on low for 25 minutes, adjusting the heat so it bubbles quietly. The chicken should be starting to feel tender.
6. Stir in the potatoes, re-cover, and simmer for 18 to 22 minutes until the potatoes are tender and the chicken is cooked through. If you want a thicker stew, simmer uncovered for the last 5 minutes. Taste and adjust seasoning if needed.
7. While the stew finishes, rinse the long-grain white rice until the water runs clearer. Put the rice in a saucepan with 600 ml water and bring to the boil, then cover and cook on low for 10 minutes. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.
8. Finely chop the fresh coriander and stir most of it into the stew. Serve the pollo guisado over the rice and scatter over the remaining coriander. Remove the bay leaves as you serve.

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