Dominican-inspired Chicken & Potato Stew

What you’ll need

• 1½ lb boneless chicken thighs, cut into 1½-inch pieces; confirm the cut
• 2 medium potatoes, cut into 1-inch pieces
• 1 medium onion, diced
• 1 tablespoon coconut oil
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 tablespoon vinegar
• 1½ cups water or broth
• Salt and black pepper to taste

An original recipe inspired by Dominican home cooking.

Let’s get cooking

1. Season the chicken with oregano, salt and pepper. Warm the coconut oil in a pot over medium heat.
2. Brown the chicken for about 3 minutes per side. Add the onion and garlic and stir for 2 minutes.
3. Stir in the tomato paste, vinegar and water or broth. Add the potatoes.
4. Cover and simmer for 30–35 minutes, stirring gently. Add a little water if the sauce becomes too thick.
5. Use a food thermometer to confirm 165°F in the thickest chicken pieces. Check that the potatoes are tender before serving. Continue cooking until 165°F even if the estimated time has elapsed.