Puerto Rican Style Chicken Fricassee

Do you ever get tired of hearing this.... "chicken again?" well never fear here is a fun and delicious way to serve chicken again. This is a chicken leg and potato dish that was inspired by the Puerto Rican dish.

5 chicken legs skinned (the skin will get soggy)
2 green bell peppers
1/2 red onion
1 handful of parsley
4 cloves garlic
1 small tomato
1/2 can tomato sauce
1/2 cup water
2 chipotle peppers
5 potatoes cleaned well
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne (optional)
a blender
Seed and roughly chop the bell peppers, onions and tomato put them in the blender. Add the garlic, parsley, tomato sauce and spices. Purée this mixture. Add the chipotles and purée again. Set this aside. Skin the chicken legs and place them in a casserole dish. Season them with salt and pepper to taste. Clean the potatoes well and slice them into 1/2 inch medallions leaving the skins on. Layer the potatoes on top of the chicken. Salt and pepper to taste. Pour the purée over the potatoes and chicken shake the dish slightly to get the sauce down to the kitchen. Cover the disband bake in a 375 degree oven for 60-90 minutes