I do like to turn up the heat in the beginning to crisp up the chicken, but you don't have to!
Also, I love to add more paprika and sometimes throw in a jalapeno whole (discard at end of cooking).
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- chicken pieces (legs and thigh mix)
- 1/4 c
- olive oil
- tomatos, diced
- garlic cloves, smashed
- yellow onions, diced
- green bell pepper, sliced into strips
- red bell pepper, sliced into strips
- 1 1/2 c
- chicken stock
- chile pepper, seeded and diced
- bay leaves
- 2 Tbsp
- white peppercorns, bruised
- handful of parsley, finely chopped
- salt to taste
1In dutch oven on stovetop, heat up olive oil. (If you have a thick one, use vegetable oil because it has a higher tolerance of temperature... won't burn out as quick as olive oil). Brown chicken lightly.
2Add all remaining ingredients except for parsley. Stir well.
3Cover tightly and let cook over low - low / medium heat, stirring occasionally, until chicken is tender (about 2 hours).
4Turn off heat. Add parsley, mix, cover and let standd for 25-30 minutes before serving.
5** Sauce will not be thick. If you want a thicker sauce, during last 5 minutes of cooking, mix 1-2 Tbs cornstarch or flour in separate bowl along with a few ladels of hot broth from pot. Mix away all lumps and add mixture back to pot.