Dry the washed chicken legs and rub them with salt, pepper and paprika powder on all sides. Bake the peppers in a preheated oven at 220 degrees until the skin blisters. Remove the peppers from the oven and let them sweat in a freezer bag. Then peel the skin off the peppers from top to bottom.
Cut the peppers in half, remove the seeds and cut into small cubes. Place the tomatoes, scored, in boiling water. After a few seconds, remove, rinse and peel. Cut the tomatoes in half, remove the stalks and the seeds.
Cut the flesh into small cubes.
Remove the stalk, septum and seeds from the chili pepper and finely chop the flesh.
Peel and finely chop the onions and garlic. Cut the serrano ham into fine cubes. Heat the olive oil in a pot and brown the chicken thighs in it.
Add the garlic, onions and ham and cook until the onions are golden. Remove the chicken legs from the pot and set aside. Add the diced peppers, tomatoes and chili to the pot and pour in the chicken broth.
Sprinkle the finely chopped parsley on top and mix everything well. Simmer for 10 minutes over medium heat. Then add the drumsticks again and simmer for another 15 minutes. Serve with white bread.