Chicken a la Veracruzana Tacos - Rick Bayless

Ingredients

• 4 medium (about 1 pound total) Yukon gold potatoes, each cut into 6 wedges
• 2 pounds (5 to 8) boneless, skinless chicken thighs
• A 28-ounce can diced tomatoes in juice (preferably fire-roasted), drained
• 4 to 6 canned pickled jalapeños, stemmed, seeded and cut into strips
• 3 garlic cloves, peeled and finely chopped
• 2 tablespoons Worcestershire sauce
• 1/8 teaspoon dried thyme
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon, preferably Mexican canela
• Salt
• 1/4 to 1/2 cup coarsely chopped green olives (manzanilla olives are traditional)
• 1/4 cup (loosely packed) roughly chopped flat-leaf parsley, thick bottom stems removed
• 12 warm corn tortillas