Pollo Fino Italian style

Ingredients for 2 servings:

• 4 chicken thighs, boneless (Pollo Fino)
• 1 m.-sized onion(s)
• 2 garlic cloves
• 3 tbsp tomato paste
• 4 m.-sized potatoes
• 200 g arugula
• 1 large bell pepper(s), red
• 2 tomatoes
• 1 tsp paprika powder, hot
• Salt and pepper, black
• 1 sprig(s) of thyme
• 50 g Parmesan, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Heat an empty pan and sear the Pollo Fino skin-side down, turning it over and searing it. Remove the meat from the pan. If too much fat has collected in the pan, drain off some of it. Then add the sliced ​​onion and chopped garlic and cook until translucent. Briefly fry the paprika and tomato paste. Return the Pollo Fino to the pan. Then add the diced bell pepper, diced potatoes, peeled and chopped tomatoes, and the thyme sprig. Season everything with pepper and salt, fill with water until just covered, and sauté over medium heat until the potatoes are tender. Cut the arugula in half and stir in at the end. If you like, you can sprinkle with Parmesan cheese.