Cut chicken into serving pieces. Fry onions in lard until they are transparent.
Add chicken pieces, paprika, tomato purée, garlic and salt. Cover and cook for 15 minutes.
Add tomatoes and diced peppers. Cook until chicken is done. Make sure it is not cooked in a lot of liquid, but steamed in its own juice and fat. When the chicken is done, only the “angry” red, rich sauce remains under the chicken.
If the chicken is young, it will cook in a much shorter time; in that case you must precook the onions. Cook the browned onions with paprika in a little water, covered, for 20 minutes before you put in the chicken.