1large green bell pepperseeded and coarsely chopped
2large tomatoespeeled, seeded and chopped
Instructions
Heat the oil, in a large Dutch oven that has a lid. Add the chicken and brown it, remove the chicken to a plate. Add the onion and saute until soft, add the paprika, black pepper, bay leaves, garlic, and stir until the paprika uniformly colors the onion mixture. Saute for approximately 10 minutes. Add the chicken and cover the pot, simmer for about 45 minutes. Add the bell peppers, simmer for an additional 15 minutes and then add the tomatoes. Simmer for another 15 minutes.
Serve over rice, noodles, spaetzle or with dumplings.