6 chicken thighs
2 cups tomato puree
2 potatoes cut into pieces
2 peppers cut into strips
1 bunch of onions from Cambray
4 garlic cloves
1 can of beer dark
Salt and pepper
Season chicken with salt and pepper.
Fry in oil until brown and remove.
Fry in the same pan the tomato puree with salt and pepper and the rest of the ingredients.
Add chicken, cover and cook over low heat for 30 minutes.