2chicken thighsremove skin and the fat, cut into two pieces each
2onionschopped
1red pepperchopped
2clovesof garlic
1tablespoonsweet paprika
1tablespoonvegetable oil
1tablespoontomato paste
2cubeschicken bouillon
For Chef Ricco's Reinterpretation
3tablespoonsoil
2largeSpanish onionscoarse chopped
2green pepperscoarse chopped
4clovesgarlicfinely chopped
3fresh plum tomatoescoarse chopped
3tablespoonssweet Hungarian paprikavery important
salt and pepperto taste
6chicken thighsskinless
3cupschicken stock
Instructions
For Marisa's Mother-in-Law's Recipe
Warm the oil in a cooking pot and add to it the onions, garlic and red pepper. From time to time mix them up till they turn to golden.
Add the thighs, paprika and tomato paste, mix every thing. Cook the thighs till the flesh becomes white (three to five minutes)
Only then add water (not much - just enough to cover the thighs) plus the bouillon cubes. Cover the pot, reduce the flame (after the water boiled) and cook for 1 hour.
For Chef Ricco's Reinterpretation
Heat oil in a heavy bottom pot, over low heat. Add onion, cook over low heat until golden brown.
Add green peppers and garlic, cook for 5 minutes.
Add paprika and cook for 3-4 minutes.
Add the chicken and cook for 5-7 minutes.
Add fresh tomatoes, salt and pepper cook for 5 minutes.
Add chicken stock and bring to boil. When it comes to a boil, turn down heat to simmer. Simmer until done, about 45 minutes.