Pat the chicken dry with paper towels. In a large bowl combine minced garlic, smoked paprika, ground cumin, sea salt, black pepper and 2 tbs olive oil. Rub the mixture evenly over the chicken pieces. Cover and refrigerate for at least 30 minutes and up to 3 hours to let flavors develop.

Vegetables & Braise

Brown the chicken

Heat 2 tbs extra virgin olive oil in a large heavy skillet or Dutch oven over medium-high heat. When hot, add the chicken pieces skin-side down in a single layer (work in batches if necessary). Brown without moving for 4–5 minutes until the skin is golden and releases easily; flip and brown the other side 3 minutes. Transfer browned chicken to a plate and set aside.

Sauté aromatics

Reduce heat to medium and add the remaining 1 tbs olive oil. Add the sliced onion and a pinch of salt; cook, stirring occasionally, 5–6 minutes until softened and translucent. Add the julienned red and green bell peppers and cook 4 minutes more until beginning to soften.

Deglaze and build sauce

Stir in the chopped tomatoes (with their juices if using canned), scraping up any browned bits from the bottom of the pan. Add white wine and simmer 2 minutes to reduce slightly. Add the bay leaf, capers, halved green olives and the optional 1/2 tsp sugar. Return the chicken pieces to the pan, nestling them into the tomato mixture so some skin remains exposed.

Add stock and simmer

Pour in the chicken stock — the liquid should come about halfway up the chicken pieces. Bring to a gentle simmer, then reduce heat to low, cover slightly ajar, and braise for 25–30 minutes until the chicken is cooked through (internal temp 74°C / 165°F) and the sauce has reduced and thickened. Taste the sauce and adjust seasoning with salt and pepper as needed.

Finishing & Serve

Finish and garnish: Remove the bay leaf. Stir in the chopped parsley and fresh lemon juice to brighten the sauce. If you prefer a thicker sauce, lift the chicken out and simmer the sauce uncovered 3–5 minutes to reduce further, then return chicken to warm through.

Serve: Spoon the sauce and vegetables over the chicken on a serving platter. Serve hot with white rice, roasted potatoes, or crusty bread to soak up the sauce. Offer extra lemon wedges at the table.