Dice all the vegetables into small cubes. In a pot, heat a splash of oil and add the chicken. I usually cut each drumstick into 2 or 3 pieces, depending on the size.

After frying the chicken for about 15 minutes, add the garlic, bell pepper, and tomatoes. Cook for a few minutes.

Next, add the onions and potatoes, then cover the pot. Stir gently so the chicken doesn't fall apart. Add a little water and the tomato purée, then bring to a boil. Meanwhile, in another pot, boil water with a splash of oil and some salt, then add the noodle pasta. Cook for a few minutes and drain.

Place the drained noodles in a baking dish and mix with a bit of the sauce. When the chicken is fully cooked, place it on top of the noodles and serve!