Step 1

Season the chicken generously with salt, pepper and ½ tsp cumin on all sides. Heat oil in a large dutch oven over medium high heat and sear the chicken on all sides till it becomes light golden brown. Plate it out.

Step 2

In the same pot, remove excess oil, leaving behind about 2 Tbsp, and sauté onion and bell peppers for 5-6 minutes. Add in garlic and sauté for a minutes.

Step 3

Add in grated tomatoes along with salt, remaining ½ tsp cumin, Sazon and tomato paste. Cook for 4-5 minutes.

Step 4

Add back chicken pieces with any accumulated juices on the plate and mix well with the onion-tomato mixture. Cook for 3-4 minutes.

Step 5

Add in chopped cilantro, diced carrots and 2 cups of water and bring it to boil. Lower the heat to medium and cook, covered, stirring occasionally for 25 minutes.

Step 6

Add in potatoes and corn and cook for another 30 minutes or more, until potatoes are cooked and soft. The chicken should be very tender and fall off the bone.

Step 7

Taste and adjust for salt. Serve immediately with rice, plantains and avocado, and garnish with cilantro.