In this dish, the flavors are rich and deep. The chicken is perfectly crisp from the outside and tender from the inside, besides I love the contrast between the acidity of the peppers and the sweetness of the onions.

INGREDIENTS:

1 pound of chicken thigh (about 4 thighs)

1/2 each of yellow and red peppers sliced

½ white onion sliced

2 tablespoons of olive oil

1 clove of garlic

1/2-tablespoon paprika

1 bay leaf

Salt and freshly ground pepper to taste

STEPS:

Pat dry the chicken thighs with paper towel and season with salt and pepper.

Heat oil in a pan over high heat; sear the chicken thighs on both sides until golden brown on both sides. Remove from the pan and set aside.

In same pan, add the bell peppers, the onions, the garlic and the remaining olive oil and cook for about 15 minutes stirring frequently. Put back the chicken thighs, add bay leaf, paprika and 2 tablespoon of water; cover and cook over low heat and let simmer for about 25 minutes or until is tender and cooked through. Check the seasoning to taste.
If needed, add water to the pan to prevent it from drying out.