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1
Slice breasts in 2, or pound each flat.
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2
You want them thin.
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3
Season with 1/2 teaspoon of cumin, garlic powder, onion powder, salt, and pepper.
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4
Lightly spray the pan with cooking spray and brown the chicken on medium-high for about 2 minutes on each side.
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5
It should still be pink in the middle.
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6
Set aside.
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7
Lower heat to medium and in the same pan, add the olive oil.
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8
Add onion, mushrooms, and red peppers.
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9
Cook for a few minutes until slightly soft, then add garlic.
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10
Cook for another 30 seconds until fragrant.
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11
Add white wine and cook until slightly reduced, then add tomato sauce and sour orange liquid.
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12
Also add the rest of the spices and bay leaf.
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13
Season with salt and pepper.
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14
Stir and allow this to come to a slow boil.
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15
(If the sauce seems too thick, add 1/4 cup of water.)
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16
Cut chicken into 1-inch chunks and return to the pan.
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17
You should now also add the potato chunks.
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18
Bring the heat down to a simmer and cover the pot.
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19
Allow to cook for about 30 minutes to soften and flavor the potatoes and chicken.
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20
Once done, taste and add additional salt if needed, and add fresh parsley.
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21
Best served over white rice and goes wonderfully with a side of sweet, fried plantains.
