Heat a frying pan with a tight-fitting lid and a thick bottom. Quarter the chicken – or divide it into pieces so that it fits well into the pan – and skin it as you like. Fry lightly on all sides without fat at low temperature.
Add the diced peppers (**), onion and garlic and sauté briefly. Add salt, pepper and spices. Cook without liquid for thirty to forty minutes with the lid closed. After half the cooking time, turn the whole thing over to the other side. Finally, add sour cream to taste and season the dish again.
(**) The dish will be even more digestible if you skin the peppers beforehand.
Tip: Stock up on a range of high-quality spices – it pays off!
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