1 – Remove the skin of the thighs and seal them

We start by removing the skin from the thighs (if they have it), season them and seal them in a flat pan, where they all fit on the bottom (if possible), covering the bottom with olive oil.

2 – Add onion and minced garlic

When we seal the chicken, add the minced garlic and onion. We need to let them cook until the onions start to become translucent. Meanwhile, we continue to rotate the chicken thighs so that they continue to cook on all sides.

3 – Put the fried tomato, a little water and start the stew

At this point, put the fried tomato and pour about half a liter of water. Stir a little and cover the casserole to allow the chicken to cook over medium-low heat for about 45 minutes. We need to make sure it doesn’t run out of broth because it can get caught.

4 – Add the peppers, cut into strips and finish the stew

Remaining 10 minutes out of 45, add the pickle peppers, cut into strips. It is preferable to cut them by hand so that they retain their full flavor. Cover the casserole again and continue cooking.

5 – Peel, slice and fry the potatoes

While the stew is done, peel, slice and fry some potatoes as a side dish for the chicken with red peppers.

6 – Add the potatoes to the stew (optional) and let it rest

Once fried, we can add them to the stew so that they get a little taste of the broth. Of course, if you prefer them to be crispy, you can keep them to put them directly on the plate. When we prepare the chicken, we can let the stew rest for a few more minutes with a covered casserole.

7 – We have already finished the chicken with peppers

And that’s friends. We finished our chicken with peppers and french fries. I hope you prepare it very soon at home and upload the final photo on Instagram, mentioning my account 55000 Recipes. So I will see that you have made one of my recipes and I will be very happy.

Nothing else for today. Tomorrow more and better here in the Family Kitchen.