4 chicken thighs and 4 breast pieces (1.2 kg) skinless and boneless
1/4 cup of olive oil
1 medium-sized onion finely chopped
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2 cups of water
1 tablespoon of paprika finely chopped
2 tablespoons of tomato paste finely chopped
4 eggs lightly beaten
4 chicken thighs and 4 breast pieces (1.2 kg) skinless and boneless
1/4 cup of olive oil
1 medium-sized onion finely chopped
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2 cups of water
1 tablespoon of paprika finely chopped
2 tablespoons of tomato paste finely chopped
4 eggs lightly beaten
Cut the chicken into small pieces
Transfer to a medium-sized skillet, add olive oil, onion, salt, and black pepper, and sauté over high heat, stirring occasionally with a wooden spoon, until the chicken is golden brown (about 15 minutes)
Reduce heat to low, cover the skillet, and cook, stirring occasionally and adding water as needed, until the chicken is tender
Sprinkle with paprika and tomato paste, and mix well
Add the beaten eggs and stir well
Cook for four minutes or until the mixture is creamy
Transfer to a serving dish and serve immediately
