1 chicken, cut into 8 pieces
olive oil
100 g onions, finely chopped
2 red peppers, de-seeded and sliced
2 green peppers, de-seeded and sliced
4 tomatoes, peeled, de-seeded and chopped (use canned tomatoes if you wish)
2 cloves garlic, sliced
1/2 tsp dried thyme
1 bayleaf
1/2 teaspoon of pimenton
1/2 teaspoon curry powder
1 glass dry white wine
chicken stock
salt and pepper
Fry the onions, garlic and peppers until soft. Remove from the pan and set aside. Reheat the pan and brown the chicken pieces. Then add all the other ingredients except the chicken stock. Simmer gently, stirring from time to time, until the vegetables have formed a sauce, about 40 minutes. Add some chicken stock if the sauce becomes too thick. Add seasoning before serving.
