Mix olive oil, paprika, about 1 teaspoon salt and 1 pinch of sugar. Clean 1-2 chillies, carve lengthwise, remove seeds and wash. Chop finely and stir into the oil.
Cut the chicken into 8-12 pieces, wash and pat dry. Brush all around with the seasoning oil. Place in a large roasting pan. Wash the remaining chillies and dab dry. Distribute in the roaster with bay leaves. Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 45-50 minutes, brushing with the gravy from time to time.
In the meantime, peel and wash the potatoes and cut them into slices about 1⁄2 cm thick. Heat the oil for frying in a high frying pan. Fry the potatoes in it in portions at medium heat for 7-8 minutes until golden brown. Lift them out and let them drip off on kitchen paper. Season with salt before serving and serve with the chicken. Serve with tomato or green salad.
This is what they call little red chillies in Portugal. Portuguese seafarers brought the spicy goods from the New World to their homeland in the 15th century. From here they found their way to the rest of Europe and on to Africa.