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1.
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Broil green and red bell peppers, turning every 4-5 min, till their skins are blistered and charred, a total of about 20 min.
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Meanwhile, broil jalapeno peppers, turning often, about 5 min in all.
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Transfer peppers to a bowl and cover; or possibly put in plastic or possibly paper bag and close bag.
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Let stand 10 min.
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2.
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Meanwhile, mince garlic in a food processor, add in cilantro sprigs, and mince together.
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Add in tomatoes and chop coarsely by pulsing.
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3.
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Peel the jalapeno and bell peppers using a paring knife.
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(Wear gloves when handling jalapeno peppers if your skin is sensitive.
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Be careful not to touch eyes or possibly face.)
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Halve the peppers; throw away the seeds and ribs.
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Cut bell peppers into 1/2-inch dice.
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Chop jalapeno peppers.
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Preheat oven to 400 degrees.
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4.
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In a medium saute/fry pan, hot the extra virgin olive oil over low heat.
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Add in 1 1/2 tsp.
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of the paprika and 3/4 tsp.
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of the cumin and mix well.
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Stir in tomato-garlic mix, jalapeno and bell peppers and salt and pepper.
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Bring sauce to a simmer.
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Cook uncovered over medium heat, stirring often, 10 min or possibly till sauce thickens.
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Taste and adjust the seasoning; add in cayenne pepper if you like.
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5.
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Put chicken pcs in shallow roasting pan large sufficient to hold them in 1 layer.
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Season them on both sides with salt, pepper, remaining 1 1/2 tsp.
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cumin, and remaining 1 1/2 tsp.
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paprika.
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Rub spices into chicken pcs.
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Top chicken with sliced onion.
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6.
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Cover chicken with foil and bake 30 min.
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Uncover, turn pcs over, and bake 20 min.
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Add in one-third c. warm water to pan juices.
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Spoon pepper sauce over the chicken.
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Bake, uncovered, basting once or possibly twice, about 15-25 min or possibly till chicken is tender and juices run clear when thickest part of a thigh piece is pierced with sharp knife.
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Serve chicken with sauce; garnish with cilantro sprigs.
