Estofado de Pollo - Ecuadorian Chicken Stew

Ingredients

• 2 tablespoons vegetable oil
• 2 cups diced red onion
• 2 cloves garlic, finely chopped
• 3 medium tomatoes, finely chopped
• 1 green bell pepper, cored, seeded, and finely chopped
• 2 tablespoons ground ají panca chili pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• 4 pieces (about 2 1/2 pounds) bone-in, skin-on chicken breast, leg or thigh pieces
• 1/2 cup tomato sauce
• About 2 cups chicken stock
• 1 pound yellow potatoes, peeled and cut into chunks
• 2 medium carrots, sliced
• 3/4 cup peas, fresh or frozen
• 1/4 cup coarsely chopped cilantro
• Cooked rice, for serving