4-6 chicken thighs
3 peppers (either red, yellow or orange or a combination)
1 onion, diced
1.5 cups of canned tomatoes
1 garlic clove, crushed
3 cups of baby potatoes, halved
1/2 tsp smoked paprika
1/4 tsp of cumin
1/4 tsp of salt
1 guindilla pepper, seeds removed and finely chopped
Handful of parsley leaves
Preheat oven to 200 degrees. Place the peppers on a roasting tray, drizzle with a little olive oil and roast for 30 minutes until skins are starting to char.
Whilst the peppers are cooking, gently fry the onion in a medium saucepan for 5-10 minutes in a little olive oil. Add the crushed garlic clove and continue cooking for a minute more then remove from the heat.
To cook the potatoes, place on a roasting tray, drizzle with a little olive oil and a sprinkle of salt and roast in the oven for 30 - 40 minutes.
Remove the peppers from the oven and once cool enough to handle, roughly peel them, discarding the skins and cores. Add them to the pan with the onion and garlic. Add the tomatoes, cumin, smoked paprika, salt and guindilla pepper. Roughly blend together with a stick blender then return to the heat and bring to a gentle simmer.
Add the chicken into the pan, and cook on a gentle heat for 30-40 minutes with the lid on until the chicken is cooked through.
Serve the chicken alongside the roast potatoes, using the parley leaves as garnish.