Instructions

1. Thinly slice the onion and garlic.
2. Heat the oil in a large saucepan (like a casserole dish). Add the onion & garlic, then gently soften for about 5 minutes under cover.
3. Add the chicken pieces, season with salt and freshly ground black pepper, then fry for 5 minutes until browned all over, rotating them constantly.
4. Sprinkle the paprika over the chicken and stir for a minute.
5. Cut the pepper in half, remove the seeds. Chop the tomatoes.
6. Put the carrot (as whole) and pepper between the chicken pieces then pour over enough stock to cover them.
7. Add the bay leaves and tomatoes. Turn up the heat, cover and cook over low heat for 35 minutes.
8. Peel and dice the potatoes. Add these to the stew, making sure that the liquid covers them well.
9. Cook for another 15-25 minutes, until the potatoes are tender.