1 kg of chicken thighs
1 tablespoon of salt
5 cloves of garlic, minced
1/2 tablespoon of paprika
1/3 cup of olive oil (80 ml - for frying)
1 cup of water (240 ml - to moisten)
For the sauce
1 medium onion (100 g), cut into thick slices
1 medium red bell pepper, cut into 2.5 cm squares
1 medium green bell pepper, cut into 2.5 cm squares
3 medium tomatoes (360 g), cut into thick slices
1/4 cup of olive oil (60 ml)
1/4 teaspoon of salt
a pinch of black pepper
1 kg of chicken thighs
1 tablespoon of salt
5 cloves of garlic, minced
1/2 tablespoon of paprika
1/3 cup of olive oil (80 ml - for frying)
1 cup of water (240 ml - to moisten)
For the sauce
1 medium onion (100 g), cut into thick slices
1 medium red bell pepper, cut into 2.5 cm squares
1 medium green bell pepper, cut into 2.5 cm squares
3 medium tomatoes (360 g), cut into thick slices
1/4 cup of olive oil (60 ml)
1/4 teaspoon of salt
a pinch of black pepper
Cut each chicken thigh into three parts and discard the tips
In a bowl, season the chicken pieces with salt, garlic, and paprika
Set aside
In a medium skillet, heat the olive oil over high heat
Add the reserved chicken and fry, gradually adding water and scraping the bottom of the skillet to remove any browned bits (about 25 minutes)
Set aside
Prepare the sauce: in a large pan, combine all ingredients and simmer over medium heat, stirring occasionally, until the vegetables are tender (about 15 minutes)
Set aside
Place the skillet with the chicken under high heat to reheat quickly (approximately 2 minutes)
Transfer the reserved sauce to a serving dish and top it with the chicken
Serve immediately
566 calories per serving
