Ingredients

6 tablespoons olive oil
6 chicken thighs, skinned
1/2 cup green bell pepper, chopped
3 cups small, raw potato chunks, peeled
1/2 teaspoon oregano
6-ounce can tomato paste
1/2 teaspoon minced garlic
2 tablespoons chopped onion
1 1/2 cups water or chicken stock

Directions

Place the oil in a deep skillet over medium heat, and lightly brown the chicken on all sides, turning periodically. Add all of the remaining ingredients. Reduce the heat, cover and simmer for 30 to 45 minutes, stirring occasionally. Serves 6.