Heat the olive oil in a large pan over medium heat. Season the chicken thighs with salt and black pepper.

Place them skin-side down in the pan and cook for about 5–7 minutes until the skin becomes golden and slightly crisp. This step builds a deep base of flavor. Flip the chicken and cook for another 3–4 minutes, then remove and set aside.

In the same pan, add the sliced onions. Cook gently for about 5 minutes until they soften and become slightly translucent.

Add the minced garlic and cook for another minute, just until fragrant. Be careful not to burn it—garlic should be soft and aromatic, not bitter.

Now add the sliced red and green peppers. Cook them for 6–8 minutes, stirring occasionally. They should soften slightly while still holding their shape. This gives the dish both texture and sweetness.

Stir in the tomato paste and let it cook for about a minute to deepen its flavor.

Add the chopped tomatoes, smoked paprika, sweet paprika, oregano, and chicken stock. Stir everything together and let it gently simmer. You’ll start to notice the sauce thickening and the flavors coming together beautifully.

Place the chicken back into the pan, nestling it into the sauce. Spoon some sauce over the top so the chicken stays moist.

Cover the pan and let it simmer on low heat for 25–30 minutes. During this time, the chicken becomes tender and absorbs all the rich flavors of the sauce.

Once the chicken is fully cooked, stir in the red wine vinegar. This small step brightens the entire dish and balances the richness.

Taste and adjust seasoning if needed.

Sprinkle freshly chopped parsley over the top and serve hot.