Chicken with Tomato and Bell Pepper Sauce

Name: Chicken with Tomato and Bell Pepper Sauce
Yield: 4
Ingredients: 1 tablespoon of salt; 1/2 teaspoon of paprika; 1 kg of chicken thighs; 5 cloves of garlic; Sauce; 1 cup of water; 1/4 cup of olive oil; 1/4 teaspoon of salt; 3 medium tomatoes, diced; 1 medium onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 pinch of black pepper; For frying; 1/3 cup of flour

1
1 tablespoon of salt
2
1/2 teaspoon of paprika
3
1 kg of chicken thighs
4
5 cloves of garlic
5
Sauce
6
1 cup of water
7
1/4 cup of olive oil
8
1/4 teaspoon of salt
9
3 medium tomatoes, diced
10
1 medium onion, diced
11
1 green bell pepper, diced
12
1 red bell pepper, diced
13
1 pinch of black pepper
14
For frying
15
1/3 cup of flour

Ingredients

1
1 tablespoon of salt
2
1/2 teaspoon of paprika
3
1 kg of chicken thighs
4
5 cloves of garlic
5
Sauce
6
1 cup of water
7
1/4 cup of olive oil
8
1/4 teaspoon of salt
9
3 medium tomatoes, diced
10
1 medium onion, diced
11
1 green bell pepper, diced
12
1 red bell pepper, diced
13
1 pinch of black pepper
14
For frying
15
1/3 cup of flour

Directions

1
Cut each chicken thigh into three pieces and discard the ends
2
Mash the garlic and season the chicken pieces with salt, paprika, and a pinch of black pepper
3
Heat the olive oil in a skillet over high heat
4
Add the chicken and fry, adding water as needed and scraping the bottom of the skillet, for 25 minutes or until golden brown. Reserve
5
Sauce
6
Cut the bell peppers into small squares
7
Place them in a pan with the remaining ingredients and simmer over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender
8
Heat the skillet with the chicken to high heat and cook quickly
9
Transfer the reserved sauce to a baking dish, place the chicken on top, and serve.