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 red bell pepper, cut into 2.5 cm squares
1 green bell pepper, cut into 2.5 cm squares
3 medium tomatoes, 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 red bell pepper, cut into 2.5 cm squares
1 green bell pepper, cut into 2.5 cm squares
3 medium tomatoes, 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. Reserve
Heat the olive oil in a medium skillet over high heat
Add the reserved chicken and fry, adding water as needed and scraping the bottom of the skillet, until golden brown (about 25 minutes). Reserve
Prepare the sauce: In a large skillet, combine all the ingredients and simmer over medium heat, stirring occasionally, until the vegetables are tender (about 15 minutes). Reserve
Heat the skillet with the chicken over high heat and reheat quickly (about 2 minutes)
Transfer the reserved sauce to a serving dish and top with the chicken
Serving immediately
(566 calories per serving)
