5 Vegetarian Restaurants in Cuenca Carnivores Will Love | ECUADOR TRAVEL GUIDE

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced bell pepper and cook for another 2-3 minutes.

Add diced chicken to the pot; cook until browned on all sides, about 5-7 minutes.

Season with cumin, chili powder, salt, and pepper; mix well.

Add chopped tomatoes and cook until softened, about 4-5 minutes.

In a separate pot, boil water and add rice; cook according to package instructions.

Peel and dice potatoes; add to the chicken mixture and stir.

Pour in enough water to cover the chicken and potatoes; bring to a simmer.

Cover and cook for 20-25 minutes, or until potatoes are tender.

Stir in chopped vegetables and cook for an additional 5 minutes.

Remove from heat and let rest for 5 minutes.

Serve the chicken and vegetable mixture over rice.

Garnish with chopped coriander, avocado slices, and lime wedges.

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