Chicken And Potato Stew

Ingredients:

• 1 tablespoon vegetable oil
• ½ cup chopped red bell pepper
• 1 small onion, chopped
• 8 chicken drumsticks, skinless
• 2 garlic cloves, minced
• 3 medium tomatoes, chopped
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 pound baby potatoes, halved
• 2 cups chicken broth
• 1 tablespoon Sazon Goya con Azafran seasoning
• ¼ teaspoon cumin powder
• ¼ cup chopped fresh cilantro, plus more for garnishing
• Avocado for serving (optional)

Instructions:

1. Heat 1 tablespoon oil in a Dutch oven, large non-stick pot, or cast-iron skillet over medium heat.
2. Add ½ cup chopped red bell pepper and chopped onion; sauté until onions are translucent, about 3-4 minutes.
3. Add skinless chicken drumsticks, minced garlic cloves, chopped tomatoes, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook until lightly browned, stirring often, about 4 minutes.
4. Add baby potatoes, chicken broth, Sazon seasoning, cumin, and chopped cilantro.
5. Bring the stew to a boil, then reduce the heat to medium-low, partially cover, and simmer for 30 minutes or until potatoes are tender.
6. Sprinkle with fresh cilantro and serve with avocado slices over rice.