Chop the onion heads finely and put them to stew for about 5-6 minutes in oil. Cut chicken into cubes and salt, then add them to the onions to stew for 5 minutes.
Finely chop the tomatoes, peppers, leeks, and add the cayenne pepper, spices, tomato juice or broth and wine. Cook until the stew boils, then reduce the heat and let it simmer quietly for half an hour.
Add the bay leaf. Thicken the dish with the diluted flour, while gently stirring, then remove from the heat.