Step 1: Cut the chicken into 8 pieces, and in a deep pot heat the oil with the butter and brown them on all sides, doing it in batches if necessary.
Step 2: Once done, return all the pieces to the pot and add the onion and the bell peppers cut into julienne strips, and carrots and cook for 5 minutes.
Step 3: Add the wine, and add a little more oil in the pot if needed and sauté the vegetables .
Step 4: Season to taste with ground chili and sweet paprika.
Step 5: Stir to deglaze the bottom.
Step 6: When the alcohol evaporates, add the broth and the crushed tomato.
Step 7: Add the bay leaf, and the chopped potatoes, and cover the pan.
Step 8: Cook approximately 15 minutes.
Step 9: Add the peas and cook 5 more minutes.
Step 10: Season to taste.
Step 11: Serve and decorate with parsley and finely chopped chives.
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