1 yellow or red sweet peppers, cut into match-like strips
2 chicken breasts, boneless, skinless, cut into 3 cm cubes
4 tsp butter, unsalted
1 1/2 tbsp olive oil
4 tsp paprika
2 1/4 tsp ground cumin
1 cup chicken broth, or more
salt to taste
ground pepper to taste
2 potatoes, peeled and cut into cubes
1 1/2 tbsp sour cream (optional)
Prepare the vegetables : thinly slice the onions, chop the garlic, deseed and dice the tomatoes, and cut the peppers into match-like strips. Cut the chicken into 3 cm cubes.
Heat the butter and olive oil in a large, heavy-bottomed pot over high heat. Sauté the meat until it is well browned on all sides, about 8-10 min, then transfer the cubes to a plate.
Lower the heat to low, add the onions, and cook, stirring occasionally until they are well cooked, about 15 min. Return the meat to the pot, add the paprika and cumin, then cook 1 min with stirring. Add the chopped garlic, tomatoes, and peppers, then pour in the broth. Season with salt and pepper. Stir well to combine.
Cook, covered, over very low heat, stirring occasionally, until the meat is tender and the sauce has thickened, about 30 min, adding some broth if needed to keep a moist environment.
Peel the potatoes, cut them into cubes, then add them to the pot and cook an additional 30 min. Adjust the seasoning.