In a little oil, seal the chopped onion and garlic, the peppers and capiscums sliced into strips.
When the onion is lightly browned, add the chooped tomatoes, bay leaves, thyme and parsley.
Add salt, pepper and hot pepper.
Cover and simmer for 25 minutes.
While this is simmering, flour the quarters of chicken before placing them into the pan to saute them.
Then mix the meat and vegetables, and cook them for a further quarter of an hour so that the chicken absorbs the flavour.
Cooking the chicken separately will mean that it stays completely firm, but it is quite possiblet to put it in to cook together with the onions and the capsicums (when you start cooking the vegetables).
This dish can be served with plain rice, or sauted or boiled potatoes.
