4 big chicken legs
1 tablespoon of sweet paprika
1 tablespoon of flour
2 tablespoons of oil
1 glass of white wine
1 cup of chicken soup
5 cloves of garlic
1 big onion
2 green pepper
2 peeled and sliced tomatoes
1 tablespoon of "Tomato Paste Sultan, 3300 grams"
2 bay leaves
salt and pepper
chopped parsley for the serving
Wash the chicken legs. Cut the onion and the green pepper in the Julienne manner. Chop the garlic. Heat the oil in a wide saucepan and brown the chicken pieces on all sides. Once the meat is browned in the pan add the onion, the garlic, pepper and let them to release their flavor. Add a tablespoon of paprika and flour, mix them with the other ingredients and let them brown. Add the bay leaves and the tomatoes which were cut into cubes or large slices. Complete everything with wine and "Tomato Paste Sultan, 3300 grams" diluted in the chicken soup. Cover the pan and let the food boil at medium heat for 30-40 minutes until the meat was done and the sauce is homogenous. Add salt or pepper, depending on the taste.
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