In a large oven-safe skillet, heat olive oil over medium heat. Season the chicken pieces with salt, pepper, and paprika. Add the chicken to the skillet and brown on all sides, about 8 minutes. Remove the chicken and set aside.

Cook the Vegetables

In the same skillet, add the sliced onions and peppers. Sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

Add Tomatoes and Broth

Stir in the diced tomatoes and chicken broth. Return the chicken to the skillet, add bay leaves, and bring to a simmer.

Braise in Oven

Cover the skillet and transfer to a preheated oven at 350°F (175°C). Braise for 45 minutes or until the chicken is cooked through and tender.

Cooking Pilaf Rice

Prepare the Rice

In a saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.

Cook the Rice

Add the basmati rice and stir for 2 minutes. Pour in the water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is fluffy.

Serving

Plate the Dish

Serve the braised chicken over a bed of pilaf rice, garnish with fresh parsley, and enjoy!