Step 1: Prepare the Ingredients

• • Season the Chicken: Season the chicken thighs with salt, pepper, and smoked paprika on both sides.

• • Prepare the Vegetables: Chop the onion, mince the garlic, and slice the red and yellow bell peppers.

Step 2: Brown the Chicken and Chorizo

• • Heat the Olive Oil: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

• • Brown the Chicken: Add the chicken thighs to the pot, skin-side down. Brown the chicken for about 5-7 minutes on each side until the skin is crispy and golden. Remove the chicken from the pot and set aside.

• • Cook the Chorizo: In the same pot, add the sliced chorizo. Cook for 2-3 minutes until it starts to release its oils and becomes slightly crispy.

Step 3: Cook the Vegetables

• • Sauté the Onion and Garlic: Add the chopped onion to the pot with the chorizo, cooking until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

• • Add the Peppers: Stir in the sliced red and yellow bell peppers, cooking until they begin to soften, about 5 minutes.

Step 4: Build the Stew

• • Add the Tomatoes and Stock: Pour in the chopped tomatoes and chicken stock, stirring to combine. Add the dried oregano and bay leaf.

• • Return the Chicken: Place the browned chicken thighs back into the pot, nestling them into the sauce.

Step 5: Simmer the Stew

• • Simmer the Stew: Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes to 1 hour, or until the chicken is tender and cooked through.

Step 6: Serve

• • Garnish and Serve: Once the stew is done, remove the bay leaf and discard. Garnish with chopped fresh parsley and serve hot with your choice of sides.