puerto rican chicken and potatoes

This is Puerto Rican comfort food and I have to say it was definitely comforting.  I enjoyed every bite of this delicious dish.  The potatoes were cooked to perfection as was the chicken.  It was so tender and juicy!  I only wish there had been more sauce because it was so flavorful.

puerto rican chicken and potatoes (Rachael Ray Magazine, April 2010)
2 tablespoons extra-virgin olive oil (I omitted)
4 skin-on, bone-in chicken breasts
salt and pepper
1 onion
3 cloves garlic, finely chopped
1 red bell pepper, chopped
1 teaspoon ground cumin
1 bay leaf
1/2 pound small red potatoes, halved
1 (8 ounce) can Spanish-style tomato sauce, such as Goya
chopped cilantro for sprinkling


In a large skillet, heat the olive oil over medium heat.  Season the chicken with salt and pepper and add to the skillet (I put skin side down to avoid having to use the oil).  Cook, turning once, until golden, about 5 minutes; transfer to a plate.
Using a food processor, puree the onion.  Add to the reserved skillet along with the garlic, scraping up any browned bits.  Puree the red pepper and add to the skillet along with the cumin and bay leaf.  Increase the heat to medium-high and stir in the potatoes, tomato sauce and 1 cup water.  Lower the heat, cover and simmer for 10 minutes.
Add the chicken, skin side up; cover and simmer, stirring, until the chicken is cooked through, about 30 minutes.  Discard the bay leaf.  Top with cilantro.