Chicken stew (Estofado)

Place pot on medium high heat and add oil. Season chicken with salt, pepper and cumin deliberately. Once the oil is smoking a little, add the chicken (skin side down) and brown for about 3 min per side. Remove chicken from pot and set aside. Add chopped onions to the pot and cook for 8 min. Add garlic, chili powder and tomato paste and cook for 3 to 4 min making sure garlic doesn't burn. Once most of the mixture starts sticking to the bottom of the pan, add the diced tomatoes and turn heat up-cook for 8 minutes. Once the tomatoes are cooked down, add the chicken stock (or 2 cups of water and a cube of chicken bouillon). Add chicken, jalapeno and bring to a boil. Cook for ten minutes covered. Add potatoes and cook for about 12-15 min. After that time this should all be cooked, try for salt and add more if necessary. Add frozen peas and carrots, raisins and oregano. Simmer for five minutes and done! Serve with rice or mashed potatoes!