The chicken breasts are cut into bite-sized pieces and placed in a pre-greased with olive oil pot. The potatoes are peeled, washed, cut and arranged on top of the meat. Cut the onion into crescents and also place it in the pot along with the garlic cloves, a little cayenne pepper, a spoon of paprika, bay leaf and black pepper.
Top all this with red wine, in which we have previously dissolved the tomato paste. Dilute with a little water so that the liquid covers the products, mix everything well and put the lid on. Place the pot in a cold oven, turn it on and bake on low heat for about 3 hours.