Ingredients

2 pounds boneless, skinless chicken breast

3/4 cup flour

1 teaspoon salt

4 teaspoons ground cumin, divided

1-1/2 teaspoons ground black pepper, divided

6 tablespoons vegetable oil, divided

1 cup diced yellow onion

2 cloves chopped fresh garlic

1 can (15 oz.) diced tomatoes, drained

1 can (8 oz.) diced roasted green chiles

2 tablespoons crushed dried Mexican oregano

2 cups chicken broth

1 cup diced red potato

1 cup Darigold Sour Cream

Shredded Mexican-style cheese

Heated flour tortillas

Directions

Cut chicken breast into 1/2-inch dice; set aside.

Combine flour, salt, 1 teaspoon cumin and 1/2 teaspoon pepper in a large plastic bag. Add half of diced chicken to the bag and shake to coat. Shake off excess flour and place in a medium-sized mixing bowl. Repeat with remaining chicken.

Heat 2 tablespoons oil in a 5-quart pan with a lid; brown half of chicken over medium-high heat. Remove chicken from pan to bowl; repeat with remaining chicken. Then remove from pan and set aside.

Add last 2 tablespoons of oil to the pan. Stir in onion and garlic and sauté until onion is tender; add tomatoes, chiles, oregano, and remaining cumin and pepper. Add chicken, chicken broth and potato to pot; cover and simmer until potato is soft and chicken is cooked through (15 to 20 minutes).

Serve with sour cream, shredded cheese and hot tortillas.