La Teresita Recipe

Prepare the Chicken

Season the chicken thighs with salt, black pepper, cumin, and paprika. Let them sit for about 15 minutes to absorb the flavors.

Chop Vegetables

Chop the onion, bell pepper, and tomatoes. Mince the garlic and set aside.

Sauté Aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and the onion is translucent (about 5 minutes).

Add Chicken

Increase the heat to medium-high. Add the seasoned chicken thighs to the pot and brown on both sides for about 7-10 minutes.

Add Remaining Ingredients

Add the chopped bell pepper, diced tomatoes, chicken broth, and bay leaves to the pot. Stir well to combine.

Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-35 minutes, or until the chicken is cooked through and tender.

Finish with Cilantro

Remove the bay leaves and stir in the chopped cilantro just before serving.

Plate the Dish

Serve the chicken and sauce over cooked rice, garnished with lime wedges on the side.