• Sear the chicken to build flavor
• Heat a generous drizzle of avocado oil in a large, heavy-bottomed pan over medium-high heat. Place the chicken thighs and drumsticks skin-side down and sear for 5–6 minutes per side, until golden and crisp. Remove and set aside.This step locks in flavor—don’t skip it!

Sauté the vegetables

• In the same pan (leave the flavorful bits!), add chopped carrots, sliced jalapeños, and cubed golden potatoes. Sauté for about 5–6 minutes, stirring occasionally, until they begin to soften.If needed, add another splash of oil.

Blend the sauce

• While veggies are cooking, blend the Roma tomatoes, onion, garlic, water, cumin, chicken bouillon, tomato bouillon, salt, and pepper until completely smooth.Use a high-speed blender or do it in batches if necessary.

Simmer the sauce

• Pour the blended sauce into the pan with the vegetables. Stir well to coat everything, then let simmer for 1–2 minutes to begin reducing slightly.

Return the chicken and cook through

• Nestle the browned chicken pieces into the sauce, making sure they’re partially submerged. Cover the pan, reduce heat to medium-low, and cook for 25–30 minutes, or until the chicken is tender and cooked through.Check occasionally to ensure nothing sticks; add a splash of water if needed.

Serve and enjoy

• Taste the sauce and adjust seasoning if needed. Serve hot with fluffy rice or warm tortillas to soak up all the goodness.