3 chicken thighs
1 medium potato
4 ounces yellow onion
Half green bell pepper
half red bell pepper
Eight button mushrooms
Six cloves of garlic
8 ounces of olive oil
2 ounces chopped parsley
6 ounces of chicken stock.

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Cut all the vegetables. Heat olive oil in pan. Brown the chicken on all sides, then remove oil.

Add chicken stock with all the vegetables and season with salt and pepper. Cook in low heat for 20 to 30 minutes.

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The chicken stock should reduce by 50 percent. Make sure the chicken is cooked then add parsley and cherry red peppers.