Heat the vegetable oil in a large pan over medium heat.

Add the chicken pieces to the pan and cook until browned on all sides. Remove the chicken from the pan and set aside.

In the same pan, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.

Add the chopped tomatoes, sliced bell peppers, paprika, dried thyme, and dried oregano to the pan. Stir well to combine.

Return the chicken pieces to the pan and pour in the chicken broth. Season with salt and pepper.

Reduce the heat to low, cover the pan, and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.

Stir occasionally to ensure even cooking and prevent sticking to the bottom of the pan.

Once the chicken is cooked, taste and adjust the seasoning if needed.

Garnish with fresh parsley and serve hot with rice, mashed potatoes, or crusty bread.