For the chicken stew, cut the chicken breast into medium-sized pieces. Put the meat in a bowl with water, add lemon juice and let it steep for half an hour.
Cut onion and bell bell pepper into strips, peel potato and cut into thin wedges. Drain water, pat meat dry and marinate with mustard.
Heat oil in a pot and fry onions and peppers. Then add meat and continue to fry. When the chicken has some color, add tomatoes And potato and simmer on medium heat for about 45 minutes.
In El Salvador, this chicken stew is traditionally served with rice.