Step 1

In a Dutch oven, a large non-stick pot, or cast-iron skillet, heat the 1 tablespoon oil over medium heat. Add ½ cup chopped red pepper and one chopped onion; sauté until onions are translucent, about 3-4 minutes.

Step 2

Add 8 skinless chicken drumsticks, 2 minced garlic cloves, 3 chopped tomatoes, and season with ¼ tsp of each salt and pepper. Cook until lightly browned, often stirring, about 4 minutes.

Step 3

Add 1 lb baby potatoes, 2 cups chicken broth, 1 tbsp Sazon seasoning, ¼ tsp cumin, and ¼ cup chopped cilantro.

Step 4

Bring the stew to a boil, reduce the heat to medium-low, partially cover, and simmer for 30 minutes or until potatoes are tender. Sprinkle with fresh cilantro and serve with avocado slices over rice.