n2 Hot Smoked Paprika / Pollo a la Vasca
4-6 chicken legs/thighs
1 green bell pepper (cubed)
1/2 onion (diced)
3 garlic cloves (diced)
crushed tomatoes (either homemade or canned = 1 1/2 cans or 12 oz)
n2 Hot Smoked Paprika
Start with a deep saucepan or deep pot big enough to hold all the chicken and sauce. You'll be making a tomato "sofrito" sauce here and then adding chicken later.
In a deep saucepan with a little olive oil, add the cubed bell pepper and allow to soften (4 min), then add diced onion and garlic. Allow to soften and brown (4-6 min). Add crushed tomato sauce, salt, Hot Smoked Paprika, and taste test. Then, let simmer on low heat.
In a another skillet, heat 1/4 inch of olive oil. Salt and pepper the chicken thighs and legs. Place into skillet on medium high and brown both sides. Do not cook through - they will continue to cook in the tomato 'sofrito' sauce.
Add the chicken to the pan or pot with the tomato "sofrito" sauce. If the sauce doesn't cover the chicken at least half way, add 1/2 a cup of water or more if needed. Let this cook with lid slightly open for another 30-45 minutes on low heat. It will be tender and juicy! Always check to make sure there is still enough sauce or liquid.