Ingredients
– A whole chicken or 6 thighs
– 1 onion
– 2 cloves of garlic
– 1 green pepper
– 1 red pepper
– 200g of crushed tomato
– 1 or 2 bay leaves
– Chopped parsley
– 1/2 glass of white wine
– 1 liter of chicken broth
– Olive oil
– Salt and pepper
Lets go cook
– We cut the chicken, if we have it whole. We remove the chicken breasts and thighs from the carcass and reserve it. If you have chicken thighs, you obviously don’t need to do this step. The good thing about doing it with a whole chicken is that you can make a broth with the carcass, covering it with water and letting it cook over low heat for 1 hour. You will get a delicious broth that you can take advantage of later.
– Now we season it. In a tall casserole, we put a drizzle of olive oil to heat over high heat. Once hot we add the chicken and seal it on all sides. It is not necessary to cook it inside. Just seal it and let it toast a little on the outside
– Once it has taken some color, we remove it and lower the heat. In the same oil that we have cooked the chicken we add the onion, the peppers and the garlic cloves, all finely chopped. Add salt and pepper and cook for 5 minutes over low heat, stirring frequently.
– After time, add the crushed tomato and bay leaves and mix with the rest of the ingredients. We cook for another 10 minutes.
– When the tomato has reduced by more than half, add the white wine and let it cook until all the liquid has almost evaporated. About 3 more minutes
– We add the chicken again to the whole preparation and mix well. Then we cover with the chicken broth. If you don’t have broth you can just use water. Let cook over medium heat for about 25 more minutes, until the chicken is tender and all the flavors have mixed.
– Serve with a generous garnish of vegetables and sprinkle with chopped parsley