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1
Rinse all vegetables. Slice half an onion into strips.
2
Remove the seeds from 3 jalapeños and slice them into strips.
3
Trim the ends of 4 Roma tomatoes, remove the seeds, and slice into strips.
4
Cut 4 potatoes into moon-shaped slices with the skin on. Coat with oil and season with salt.
5
Make a few slits on both sides of the chicken drumsticks. Season thoroughly with salt, black pepper, onion powder, garlic powder, and cumin.
6
Heat oil in a pan over medium-high heat. Add the seasoned chicken and sear for about 2 minutes per side until browned.
7
Remove the chicken from the pan. Add the potatoes and cook for 5 minutes until partially tender, then remove from pan.
8
Add a bit more oil, then sauté the onion and jalapeños for 3 minutes.
9
Add the tomato slices, stir, and cook for another 2 minutes.
10
Stir in the minced garlic and let it cook for about 30 seconds.
11
Pour in the tomato sauce and 1 cup of water. Scrape the bottom of the pan and season with salt and black pepper. Bring to a simmer.
12
Return the chicken and potatoes to the pan. Cover and reduce heat to medium-low. Simmer for 10 to 15 minutes until the chicken and potatoes are tender.
13
Check that the chicken reaches an internal temperature of 165°F and the potatoes are soft. Serve and enjoy.
PrimedTableBETA
