Step 1

Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F

Step 2

Season the chicken thighs with salt and pepper then fry in 1 tbsp olive oil over medium high heat until browned all over.

Step 3

Remove to a plate, cover with foil and cook the sliced onion with the other ½ tbsp oil for 5 minutes, adding a splash of water if they start to burn.

Step 4

Add the red and green peppers/capsicum and fry for 3 minutes, then add the garlic and cook for a minute before stirring in the smoked paprika.

Step 5

Tip in the tomatoes, stock, bay leaf and seasoning and bring to a simmer.

Step 6

Return the chicken thighs to the pan and place the lid on it.

Step 7

Place in the oven and bake for 40 minutes, until the chicken is cooked all the way through.

Step 8

Sprinkle chopped parsley over, if using, and serve.