Potato and chicken stew.
Sauté one chopped onion in Dutch oven. Add two bone-in chicken breasts and brown. When browned on all sides, add lots of chopped garlic and cumin seed. Cook until fragrant. Add about 2 cups chicken broth and one can diced green chiles. Cover and simmer until chicken is done (about 25-30 minutes). Remove chicken from pot. Add about 1.5lbs quartered red potatoes and 2 diced carrots and add just enough water to almost cover. Cook uncovered until potatoes just fork tender. Meanwhile pull chicken from bones. When potatoes done add chicken back to pot and stir to combine.
Serve with homemade corn tortillas and roasted vegetables (I had broccoli, turnip, rutabaga, and butternut squash).