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Hearty chicken and potato stew simmered in a savory tomato-chile sauce. A family comfort classic loaded with protein that makes a satisfying and budget-friendly weeknight dinner.
Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Season chicken thighs with salt and pepper; sear skin-side down until deep golden brown, about 4 minutes per side. Remove chicken and set aside.
Add sliced onion to the pot and cook over medium heat until soft and just starting to brown, about 5 minutes. Stir in minced garlic and sauté 1 minute longer.
Soak dried guajillo or ancho chiles in 1 cup hot water until soft, about 10 minutes. Remove stems and seeds, then blend softened chiles with roma tomatoes until smooth.
Pour blended chile-tomato sauce into the pot with onions and garlic. Cook over medium heat, stirring, until thickened and deepened in color, about 5 minutes.
Layer seared chicken back into the pot. Sprinkle with ground cumin and add the bay leaf. Pour in chicken broth, ensuring chicken is mostly submerged.
Bring to a simmer, cover, and cook on low heat for 25 minutes. Meanwhile, peel potatoes and cut into large chunks (about 1.5-inch pieces).
Add potato chunks to the pot; stir gently to nestle them in the sauce. Simmer uncovered for another 20-25 minutes, or until potatoes are tender and chicken is cooked through.
Taste and adjust salt if needed. Serve hot, removing the bay leaf before serving.
