Step 1

Heat a five-liter Dutch oven to medium/medium-high heat with about a Tbsp vegetable oil — just enough to cover the bottom of the pot.

Step 2

Combine the paprika, salt, and pepper and season your raw chicken liberally. Give your Dutch oven a splash test (add a little water to make sure it’s sizzling). If so, place your chicken into the Dutch oven and sear it for about 5-7 minutes each side. Pay attention to the heat; you don't want it to burn.

Step 3

Meanwhile, chop up your onion, two bell peppers, and garlic.

Step 4

Once your chicken is seared, set aside on a clean plate. Place your chopped onion into the pot and cook over medium heat for about 5 minutes. They should be soft and translucent. Then, add the chopped bell peppers and garlic into the pot as well. Cook for about 5 minutes over medium heat.

Step 5

Repeat seasoning to taste. I like to season each time I add something to the pot. If that’s you, go ahead and do another round of salt, pepper, and paprika. Once your veggies are ready, add your chicken back in for about five minutes. You’re welcome to season your chicken one more time with salt, pepper, and paprika.

Step 6

Next, add your crushed tomatoes and parsley, saving some to sprinkle on top at the end. Use tongs to move the chicken around and give the tomatoes room to move around the pot. Then add your water or broth, which should almost cover the chicken. Taste, adding salt, pepper, and/or paprika if needed.

Step 7

Bring the pot to a boil. Once boiling, lower the heat to a simmer and loosely cover the pot. The dish can be ready within 30 minutes but the longer you leave it cooking, the more tender the chicken will be. After 30 minutes, check on it every 15 minutes or so. If your liquid is reducing too much, put the lid on.