Pollo al Chilindron (Aragon Chicken and Pepper Stew)

Instruction:

1. Cut the leg quarter of chicken into 4 at 2 inch in width.
2. In rondeau, on a medium high heat, add olive oil. Cover.
3. Season the chicken with olive oil, paprika and chili flakes. Mash.
4. Skin side down, pan fry the chicken. Cover.
5. Remove the chicken from rondeau. Set aside.
6. In the same rondeau, on medium high heat, with the remaining oil, add garlic first. Then add onion and brandy. Flambe.
7. Add paprika, chili flakes, green and red bell pepper, and canned tomato. Cook until pasty.
8. Add stock at around 15 oz.
9. Add the cooked chicken. Cover. Bring to boil, turn down to simmer.
10. Season. Adjust the taste.
11. Transfer the chicken to the medium casuela.
12. In the same rondeau with the remaining sauce, add parsley, then add it to the casuela.
13. Garnish with parsley.