Colombian Chicken and Potato Stew

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Olive 0il Bone-In Chicken Salt Black Pepper, Garlic Sazón Goya Con Azafran Cumin Chicken Better Than Bouillon Tomatoes Water Golden Potatoes Bay Leaves Cilantro

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Coat chicken with salt & pepper.

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Warm the oil in a Dutch oven & sear the chicken skin side down for 3 minutes. Flip, and sear the other side.

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Add onions & cook for 10 minutes until the onions become translucent & soften. Then, add garlic & cook for another minute.

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Stir in the Sazón Goya Con Azafran, cumin, & Better Than Bouillon.

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Add the tomatoes & simmer for 5 minutes.

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Deglaze with water, & nestle the chicken into the pot; add potatoes, bay leaves, & cilantro. Give the mixture a quick stir.

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Cover & simmer for 30 minutes.

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