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Pat the chicken thighs dry with a paper towel and season with salt.
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Heat a large pan with high sides or pot with a heavy bottom (with a lid) over medium, add 1 tablespoon of oil and place the chicken thighs in the pan, skin side down. Cook until golden brown on each side, about 3-4 minutes per side. Transfer to a plate.
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In the same pan over medium-low heat, add the remaining tablespoon of oil and add the onions. Cook until soft and golden brown, stirring, for 6-8 minutes (this brings out the sweetness in the onions, it’s important to not burn the onions). Add the garlic, and paprika and cook until fragrant, 1-2 minutes. Add the tomatoes, green peppers, chicken and season with salt, reduce to low heat, put the lid on and cook until the vegetables are softened, about 8-10 minutes.
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Add cold water to the pan to the height of the chicken (just to cover; the amount will depend on your pan or pot), place the lid on the pot or the pan and let it simmer for 30 minutes. While the chicken simmers make the noodles (below).
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Remove the chicken from the pot or pan (keep simmering the sauce) and transfer to a plate or bowl and cover to retain the heat. Make a roux.