1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear chicken thighs skin-side down until golden brown, about 5-7 minutes. Flip and cook the other side for 2-3 minutes. Transfer to a plate.

2. Reduce heat to medium. Add sliced onion and cook until softened, about 5 minutes. Stir in garlic, smoked paprika, red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant.

3. Pour in crushed tomatoes, chicken broth, tomato paste, oregano, and sugar. Stir well, scraping up any browned bits from the bottom. Simmer for 5 minutes to let the flavors marry.

4. Return chicken to the pot, skin-side up. Nestle in carrots and bell pepper around the chicken. Cover with a tight-fitting lid, reduce heat to low, and simmer for 40-45 minutes, or until chicken is tender and cooked through.

5. Sprinkle with fresh parsley before serving. Enjoy with mashed potatoes, rice, or crusty bread.