Peel onions, potatoes and roots. Cut the onion into juliennes, cut the potatoes into larger cubes, grate the roots.
In a saucepan / pan (later I changed my mind and used a pan of tuci), put olive oil and sauté the onion with the carrot and parsley. Let it brown well and throw the thighs over it. Let the thighs sizzle a bit.
After the thighs have browned, add the potatoes and salt.
Meanwhile, wash and peel the tomatoes and cut into cubes.
After the potatoes are browned, add the chopped tomatoes with the juice left by them.
Add the paprika, let it boil well, and then put it in the oven for about half an hour.