Take the thighs, peel them and fry them in a little oil on both sides. Take them out on a plate.
Cut a large onion into four, and cut into thin slices. (scales) put in the oil left in the pan and fry a little. Add salt, pepper, and other spices to add flavor to the onion.
Place the thighs over this combination, add the "pasta" peppers, add water until covered. Mix and bring to a boil, two. Cover with aluminum foil and put in the oven, 180 degrees, preheated for an hour. After an hour, remove the aluminum foil, and leave it in the oven for another 1/2 hour, to drain the liquid. Serve with rice pilaf.
3 chicken legs
4 cloves garlic
1 cup wine
We wash the chicken legs well, season them with salt and fry them in a little oil (enough to brown a little). We place them in a tray (greased with oil or lined with paper) and cover with cling film. When the thighs are fried, clean the onions, peppers and toast the scales.
In the oil in which we fried the meat, add the onion, the peppers and let it cook for about 2 minutes until it softens.
Pour the mixture over the thighs (also with oil), add spices to taste, wine and garlic cloves.
Cover with aluminum foil and bake for about 30 minutes, then take the foil, and push the peppers and onions into the liquid in the pan, add the lemon juice on top of the thighs and put back in the oven until nicely browned on top (about 5 minutes ).
Try this video recipe too