Chop your onion, garlic, bell pepper, and potatoes.

In a large skillet or Dutch oven, heat the olive oil over medium heat.

Add the chicken thighs skin-side down and cook for about 5-7 minutes until golden brown.

Remove the chicken and set aside.

In the same skillet, add the onion, garlic, and bell pepper, and sauté until softened, about 3-4 minutes.

Stir in the cumin and paprika, cooking for another minute.

Return the chicken to the skillet and add the potatoes along with the chicken broth.

Bring the mixture to a gentle simmer, cover, and let cook for about 30 minutes.

Ensure the chicken is cooked through and the potatoes are tender. Adjust the seasoning with salt and pepper to taste.

For extra flavor, let the dish rest for 10 minutes after cooking.