How to make
Clean and cut the chicken into portions and wash and dry them.
Heat the oil and arrange the portions in it, fry them on both sides until golden brown, remove from the heat and take out the fried meat.
Finely chop the onion, carrots and peppers. In the same oil, add the flour and fry briefly, add the chopped vegetable and fry until it softens.
Add the bay leaf, black pepper, paprika and stir. Add the chopped canned tomatoes. Boil until it has thickened like a puree and remove from the heat.
Peel and dice the potatoes, place them evenly on the bottom of the baking pan.
Pour the vegetable mixture over them and mix. Pour them with warm water, enough to cover the potatoes and add salt to taste. Mix.
Arrange the chicken pieces on top and sprinkle with parsley.
Place the stew in a preheated oven at 480°F (250°C) and bake for about 1 hour.
Once the top is nicely browned, cover the baking pan with aluminum foil until the chicken and potatoes are fully cooked.
The oven-baked chicken stew with potatoes is ready.
