Mexican Chicken Thighs and Potatoes in Chipotle Sauce

Steps

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1. 1
   Place boneless chicken thighs in a bowl and season with chicken bouillon, garlic powder, onion powder, and ground cumin. Mix thoroughly to coat every piece evenly with the spices.
   ≈0:06
2. 2
   Add all-purpose flour to the seasoned chicken and mix again until all pieces are fully coated.
   ≈0:25
3. 3
   Heat a pan over medium-high heat and drizzle with oil. Sear the chicken pieces for about 3 minutes per side (approximately 6 minutes total) until golden and crispy. Remove the chicken and decide how much of the rendered fat to keep in the pan.
   ≈0:32
4. 4
   Deglaze the pan by scraping up the flavorful browned bits. Stir in tomato sauce, chipotles in adobo sauce, oregano, and additional chicken bouillon.
   ≈1:17
5. 5
   Add the potatoes and return the chicken to the pan, arranging the pieces to fit comfortably with the potatoes.
   ≈1:46
6. 6
   Bring the pot to a boil, then cover with a lid leaving a small crack to prevent overflow. Reduce heat to medium and continue simmering for 20 to 25 minutes until the potatoes are tender. Stir occasionally to prevent sticking.
   ≈1:59
7. 7
   Turn off the heat. Verify that the potatoes are tender by poking them with a fork. Finish by garnishing with fresh cilantro for brightness and flavor.
   ≈2:30