Pat chicken thighs dry with paper towels. This helps the skin crisp up nicely in the oven. Season both sides with salt, black pepper and smoked paprika.

Place the skillet on medium heat. Add olive oil and let it warm up. The oil should shimmer slightly, indicating it’s ready for searing the chicken.

Place chicken thighs skin-side down in the skillet. Cook for 5–6 minutes until golden brown. Flip and cook for another 3–4 minutes. Remove from the skillet and set aside.

Add sliced onions, bell peppers and garlic into the same skillet. Stir and cook for about 5 minutes until softened. This picks up all the flavors from the chicken.

Sprinkle in sweet paprika, smoked paprika and optional cayenne. Add tomato paste. Stir well so the vegetables are coated and the spices bloom, releasing a smoky aroma.

Pour chicken stock into the skillet. Stir to combine and bring to a gentle simmer. This will create a rich sauce for the chicken to cook in.

Place seared chicken thighs on top of the vegetables and sauce. Spoon some sauce over the chicken. This keeps it moist and flavorful while baking.

Preheat oven to 180°C (350°F). Cover skillet with foil and bake for 25 minutes. Check that the chicken is cooked through and the internal temperature reaches 75°C (165°F).

Remove the skillet from the oven. Let the chicken rest for 5 minutes. Sprinkle with fresh parsley. Serve with rice, potatoes or crusty bread for a complete meal.