Recipe Method

1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the chopped onion, carrots, garlic, red, yellow, and orange peppers to the pot and sauté for 5-7 minutes until softened.
5. Add the diced potatoes to the pot and sauté for an additional 2-3 minutes.
6. Add the paprika, cumin, and coriander to the pot and stir to coat the vegetables.
7. Pour the chicken stock over the vegetables and stir to combine.
8. Add the browned chicken pieces back to the pot and stir to coat with the sauce.
9. Bring the mixture to a simmer, then cover the pot with a lid and reduce the heat to low.
10. Simmer the Chicken Sishebo for 30-40 minutes until the chicken is cooked through and the potatoes are tender.
11. Season the stew with salt and pepper to taste.
12. Serve the Chicken Sishebo hot with your favorite side dishes, such as rice or bread.