2 kg of chicken thighs
1/2 teaspoon of salt
1/2 teaspoon of paprika
4 cloves of garlic, minced
1/2 teaspoon of coriander
1/2 teaspoon of black pepper
1/2 cup of all-purpose flour
3 tablespoons of olive oil
2 1/2 cups of water
3 small zucchinis, sliced into 2 cm thick rounds (700 g)
1 medium red bell pepper, cut into 1 cm squares (170 g)
1/3 cup of chopped fresh cilantro
2 kg of chicken thighs
1/2 teaspoon of salt
1/2 teaspoon of paprika
4 cloves of garlic, minced
1/2 teaspoon of coriander
1/2 teaspoon of black pepper
1/2 cup of all-purpose flour
3 tablespoons of olive oil
2 1/2 cups of water
3 small zucchinis, sliced into 2 cm thick rounds (700 g)
1 medium red bell pepper, cut into 1 cm squares (170 g)
1/3 cup of chopped fresh cilantro
Remove the skin from the chicken thighs and debone them
Cut into 4 cm pieces, place in a bowl and season with salt, paprika, garlic, coriander, and black pepper
Dust with flour, coating well, and reserve
Heat the olive oil in a large pan over high heat
Add the chicken and cook for about 10 minutes, stirring constantly and adding water gradually to brown, then reduce heat and simmer until cooked through
Add the remaining water and bring to a boil
Reduce heat and simmer for about 5 minutes, or until the chicken is tender
Add the zucchini and bell pepper and cook for an additional 8 minutes over high heat, or until the zucchini is tender
Transfer to a serving dish, sprinkle with cilantro, and serve immediately.
