Sauce adapted from a fisherman in Panama
4 semi-boneless quails, butterflied
1 red bell pepper, julienned
1 red onion, thinly sliced
1 garlic clove, minced
1 plum tomato, roughly chopped
1/4 cup of red wine
1/4 cup of chicken broth
salt, pepper and oil
1. Rub quails inside out with salt and pepper. In a Dutch oven, heat enough oil to submerge quails halfway. When almost smoking, fry quail on both sides, pressing on them so that they lay flat.
2. Afterwards, throw away oil, leaving some for sautéing. Sauté garlic until brown and onions until transparent and tomato mushy. Add peppers and broth. Simmer and cook pepper until soft. Add wine and continue to simmer until liquid is reduced. Season with salt and pepper. Serve with quails.