Chicken Stew

Steps

1. Season the chicken (cut into 1-in cubes) with chili powder, salt, black pepper, and onion powder until coated.
2. Sprinkle 4 Tbsp of all-purpose flour over the seasoned chicken to help thicken the sauce.
3. Heat a little oil in a pan over medium-high heat. Add the floured chicken in a single layer (working in batches if necessary) and cook until nicely browned on both sides.
4. Remove the browned chicken from the pan.
5. Reduce the heat to medium and add more oil to the same pan.
6. Add the bell pepper and onion, and sauté for a couple of minutes.
7. Add the minced garlic and Roma tomatoes, and sauté for one minute.
8. Sprinkle 1 Tbsp of all-purpose flour over the vegetables. Mix well and allow it to cook for about a minute.
9. Stir in chili powder, ground cumin, oregano, and poultry herb mix.
10. Slowly pour in the chicken broth while mixing constantly to dissolve the flour.
11. Add the tomato paste and mix until combined.
12. Add the bay leaves and bring the mixture to a simmer. Taste and adjust salt if necessary.
13. Return the browned chicken to the pan and stir it into the sauce.
14. Reduce the heat to low, cover the pan, and allow the stew to cook for 25 minutes or until the chicken is fully cooked.