Tangy Pollo en Salsa

Slice breasts in 2, or pound each flat. You want them thin. Season with 1/2 teaspoon of cumin, garlic powder, onion powder, salt, and pepper.

Lightly spray the pan with cooking spray and brown the chicken on medium-high for about 2 minutes on each side. It should still be pink in the middle. Set aside.

Lower heat to medium and in the same pan, add the olive oil. Add onion, mushrooms, and red peppers. Cook for a few minutes until slightly soft, then add garlic. Cook for another 30 seconds until fragrant.

Add white wine and cook until slightly reduced, then add tomato sauce and sour orange liquid. Also add the rest of the spices and bay leaf. Season with salt and pepper. Stir and allow this to come to a slow boil. (If the sauce seems too thick, add 1/4 cup of water.)

Cut chicken into 1-inch chunks and return to the pan. You should now also add the potato chunks.

Bring the heat down to a simmer and cover the pot. Allow to cook for about 30 minutes to soften and flavor the potatoes and chicken. Once done, taste and add additional salt if needed, and add fresh parsley.

Best served over white rice and goes wonderfully with a side of sweet, fried plantains.