"Chilindrón" chicken stew

• Make a tomato sauce.
• Make a white stock.

For the chicken: ragout

• Prepare and chop the thighs. Add salt and pepper and sauté.
• Soften the seasoned vegetables chopped into brunoise (onion, garlic and green pepper).
• Drain the excess oil from the vegetables, add white wine and allow to reduce. Gently sprinkle in the flour, sauté and add paprika, the choricero pepper (previously soaked) ‘flesh’ and the sautéed chicken.
• Allow the heat to rise, add the white stock and the tomato sauce.  Leave to Simmer until the chicken is cooked through.
• Once the chicken is cooked, add salt to taste if necessary.
• Add sweet pepper cut into strips (previously cooked together with the sliced garlic).
• To finish add diced fried potatoes.

SERVING

• Cover the chicken with sauce, sprinkle chopped parsley (chopped into brunoise) and add the garnish on top.