Recipe Tuesday- a regular

This "Peruvian"chicken recipe is a go-to recipe in our house. No special aji sauces or cooking techniques needed. It is simple and quite delicious.  I am putting "Peruvian" in quotations because I am not convinced of its authenticity, because it is a Whole Food recipe, but Enrique says it does resemble Peruvian food. This could just be in the sense that it contains chicken and most Peruvian people (from what I can tell) eat chicken at every meal. That may or may not be a slight exaggeration. 
Some notes on the recipe below:
Canola oil or olive oil seem to work just fine. I never use sea salt but I am sure it would be delicious. I just have regular salt. I added the tomatoes to the recipe and it works well. I hate onions (a lot), but don't skip them. They give the dish a good flavor. My advice, just pick them out when it is done cooking! Also, sweet paprika- I am sure is delicious, but again, I just have regular paprika and it is yummy! A whole chicken (cut up into pieces) is the way to go here, but a couple of chicken thighs/breasts/or legs can be used. Sometimes I just use 4-5 pieces of chicken if we don't want a lot of leftovers. Skin on please. 


We are having it for dinner tonight, so I will take a picture and add it on later. 
Sorry veg friends.