Pollo a la mexicana

Rinse the vegetables. Cut half an onion into strips.

Seed three jalapenos and cut into strips.

Trim the roma tomatoes, cut around the seeds and slice into strips.

Cut four potatoes, peel on, into little moons; coat with oil and season with about two teaspoons of salt.

Cut a couple of slits on both sides of the drumsticks and coat with onion powder, garlic powder, a little ground cumin, salt and black pepper.

Heat a little oil in a pan over medium-high heat and sear the chicken two minutes per side, until seared all around; remove.

Cook the potatoes in the pan five minutes, until partly cooked; remove.

Add a little more oil and saute the onion and jalapeno three minutes; add the tomatoes and cook two minutes more; add the minced garlic for 30 seconds.

Add the hot tomato sauce and one cup of water, scrape the bottom of the pan, season with a little salt and black pepper and bring to a simmer.

Return the chicken and potatoes, cover, reduce to medium low and cook 10 to 15 minutes until tender; check the chicken reaches 165 degrees.

Serve with white rice on the side or on its own.