Chicken Casserole

Chop up the onion and fry it in a pot with oil with the paprika and crushed garlic.

Chop the chicken thighs into squares and cook them in the same pot.

When the chicken is browned add in the canned tomatoes chopped with scissors and wash the rest of the sauce out of the cans with stock and pour it into the pot.

Add salt and pepper to taste.

Chop up the herbs and put them on the pot and leave to simmer.

When the stew is slightly thickened put a lid on the pot and put it in the oven at 180 for 30 minutes.

Take the casserole out of the oven and eat with garlic bread