What's for Dinner? Panamanian Chicken Stew

This is my adaptation of the dish "Sancocho Panameno", probably the most famous of Panama's dishes. I have adapted it to make as a minute meal.

1 1/2 lbs boneless skinless chicken thighs
oil
1 medium onion, chopped
1/2 small green pepper, chopped
1 Anaheim chile, chopped
2 white potatoes, diced
1 cup zucchini, diced
1 t dried oregano, rubbed and divided
1 cup pureed tomatoes
1 cup chicken broth or stock
1 cup frozen corn
salt to taste
1 bunch cilantro leaves, chopped
cooked white rice
fresh lemon juice to taste

In a large pot or Dutch oven, heat a little oil over medium high heat. Add chicken and brown well on all sides. Reduce heat to medium and add onion, chiles, potatoes, zucchini and 1/2 of oregano. Fry another 5 minutes or so. Stir in tomatoes, broth and corn; simmer til chicken is cooked through and veggies are tender, about 15-20 more minutes.

Remove from heat and stir in remaining oregano, salt and cilantro.

Serve with white rice and drizzled with lemon juice.

Very simple, and very delicious!