Products:

• 2 tbsp oil
• 4 chicken thighs
• 2 onions
• 3 cloves garlic
• 2 tsp. peppers
• 2 tsp. peppers
• 3 cups chicken broth
• 5-6 sprigs of thyme
• 5-6 sprigs of parsley
• 1 tsp Chilli Hills smoked paprika
• 1-2 dried Chilli Hills peppers - Habanero
• salt and pepper to taste

1. In a medium-deep pan, fry the onion, which has been cut into half moons. Add the chicken thighs and fry until golden.

2. Add the green and red peppers, previously cut into strips, one at a time, stir and add one cup of the chicken broth. Cover the dish and let it simmer on low heat.

3. After 10 minutes, add garlic, smoked paprika, salt, black pepper and chopped Habanero pepper.

4. Pour in the rest of the broth, add the thyme and cover again for another 10 minutes.

5. Remove the lid and place in a preheated oven at 220 degrees for another 15 minutes. Remove and sprinkle with fresh parsley.