Total Recipe Yield: Serves 5
Portion Size: One and a half pieces of chicken
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No


  • 1 chicken, cut into 8 equal size pieces - consider leaving some breast meat on the chicken wings to give a larger portion. Consider cutting breasts in half to extend portions
  • 2 tablespoons flour
  • 4 teaspoons olive oil
  • 1 onion finely chopped
  • 3 garlic cloves sliced
  • 2 red bell peppers cored, seeded and cut into 1-inch dice
  • 1 green bell pepper cored, seeded and cut into 1-inch dice
  • 3 ounces bacon sliced into small match stick slivers
  • 1 tablespoon smoked paprika (or to taste)
  • 1/2 teaspoon hot chili pepper flakes (or to taste)
  • 1 large ripe tomato cut into 1/2-inch dice about 1 cup or used canned diced
  • 1 cup chicken stock
  • 1/4 cup chopped fresh flat leaf parsley
  • Salt (to taste)
  • Pepper (to taste)


  • In a large skillet, cook the bacon sticks to render - set the bacon aside when cooked but leave the bacon fat in the pan.
  • Remove skin from the chicken, trim off any visible fat, may want to debone to make eating it easier. Wash the pieces and blot dry. Season the chicken with salt/pepper and sprinkled lightly with flour.
  • Add 2 teaspoons of olive oil to the bacon fat.
  • Brown the chicken in the oil/fat over medium high heat, turning over with tongs, working in several batches as needed to avoid overcrowding of the pan. Transfer chicken to a plate.
  • If needed, add remaining 2 teaspoons of olive oil to the pan. Add in the onion, garlic and bell peppers and cook on medium-high until vegetables begin to brown (about 5 minutes). Stir in the paprika, hot pepper flakes, tomato and cooked bacon sticks. Cook for 2 minutes.
  • Stir in the chicken and stock. Gently simmer the stew loosely covered until the chicken is cooked, 20-30 minutes. Uncover the pan the last 10 minutes to concentrate the sauce. *Alternatively you can just add the large skillet to a 350 degree oven and cook for 20-30 minutes in there.
  • Skim off any fat, correct the seasoning for salt/paprika to taste. The sauce should be highly seasoned. Stir in the parsley and remove from the heat.
  • Serve over rice, noodles or spaetzle.