Pollo Entomatado

Ingredients

• 3 lbs chicken leg and thighs
• garlic salt
• black pepper
• paprika
• 1/2 white onion
• 3 cloves garlic, minced
• 3 bay leaves
• 2 fresh corn
• 1 roma tomato
• 1 jalapeño
• 2 potatoes
• some cilantro

Instructions

1. Season the chicken on both sides with garlic salt, black pepper, and paprika.
2. Heat oil in a pan over medium heat and add the chicken, half of a white onion, three minced garlic cloves, and three bay leaves.
3. Cook for about five minutes, then flip the chicken and continue cooking.
4. In a pot with boiling water, boil three Roma tomatoes for the sauce.
5. After five minutes, add the boiled tomatoes into a blender along with some of the water, one teaspoon of tomato bouillon, one tablespoon of chicken bouillon, half a teaspoon of oregano, and one chile de arbol, then blend.
6. After 15 minutes of cooking the chicken, remove the bay leaves and add the corn, mixing it in and cooking for about three minutes.
7. Add one Roma tomato and one jalapeño, mix, and continue cooking until the tomato releases all its juice.
8. After two minutes, add the salsa along with two potatoes, mix it in, and check for salt or chicken bouillon.
9. Add some cilantro, cover, and cook for at least 10 minutes or until the potatoes are soft.