2lbsbone-in, skin-on chicken thighs (drumsticks or wings)
Salt and freshly ground black pepper
2tbspolive oil
2clovesgarlic, chopped
1medium onion, chopped
1medium tomato, diced
3tbspsoy sauce
2tbsplemon juice
2bay leaves
1cupwater
1green bell pepper, cut into large chunks
1red bell pepper, cut into large chunks
2medium potatoes, peeled and cut into large chunks
Steamed rice for serving
Instructions
Season the chicken pieces with salt and pepper. Set aside.
In a heavy pan, heat the oil over medium high heat. Add the garlic, onion and tomatoes. Saute until the onion begins to soften, about 2 minutes.
Add the chicken pieces and saute until no longer pink, about 5 minutes.
Add the soy sauce, lemon juice, bay leaves and water. Bring the mixture to a boil, cover, and continue to simmer over medium heat until the chicken is tender, about 20 minutes. Stir periodically.
Add the bell peppers and potatoes. Stir and cook until the potatoes are tender, about 10-12 minutes. Season with salt and pepper to taste.