Ingredients

  • 3 onions
  • ⅓ cup olive oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4-5 garlic cloves, sliced
  • 4 tbsp sweet paprika
  • 4-6 chicken thighs
  • Kosher salt
  • Black pepper

Directions

  1. Cut the onions into thin quarter rounds (or dice).
  2. Use a deep frying pan with a cover.
  3. Heat the pan over high heat, and once the pan is hot, add the onions. Dry fry for a few minutes, then add the oil and 1 tsp kosher salt. Saute until translucent.
  4. Add the diced bell peppers and sliced garlic cloves. Cook until just starting to soften.
  5. Transfer the onion mixture to a bowl/plate/container and mix in the paprika.
  6. Return the pan to the heat.
  7. Season the chicken with salt and pepper on both sides.
  8. Place chicken skin-side down in the pan, and brown for 5-7 minutes, uncovered.
  9. Add the onion mixture and 2 cups of water, and cover.
  10. Simmer on a low flame, covered for 90 minutes. Remove cover, and simmer for another 30 minutes (this will help the sauce reduce a little).
  11. Chicken should be falling off the bone. Serve with generous lashings of the sauce.

Serves: 4-6