1 tbsp vegetable oil
1/2 cup onion; chopped
1/4 cup red bell pepper; chopped
2 cups tomato; chopped
2 cloves garlic; minced
1/4 tsp salt
1/4 tsp pepper
8 chicken thighs; or drumsticks w/o skin
3 cups water
1 cube chicken bouillon; or equivalent
1 tbsp sazon with azafran; Goya
1/8 tsp cumin powder
8 small yellow potatoes; peeled, cut in half
1/4 cup cilantro; chopped

1. In a large pot, heat the vegetable oil over medium heat. Add the onion and red pepper and saute until onions are translucent, about 3 minutes.

2. Add the tomatoes, garlic, salt and ground pepper and saute for 5 minutes.

3. Add the chicken, water, chicken bouillon, sazon Goya, and cumin powder. Cover and cook for 25 minutes, stirring occasionally.

4. Add the potatoes and cilantro and cook for an additional 30 minutes or until the potatoes are tender.

Serve over white rice.