1/2 cup olive oil
4 medium onions, chopped
3 cloves garlic, sliced
4 green bell peppers, seeds and stems removed, chopped
2 red bell peppers, seeds and stems removed, chopped
4 large tomatoes, peeled, seeded and chopped
3 Tbsp piment d'Espelette, or more to taste (substitute hot paprika or New Mexico red chile powder)
Pinch of thyme
Salt and pepper to taste
1 chicken, cut up, or equivalent chicken parts (2 breasts, cut in half; 4 thighs; 2 legs), skin on, bone in
1/4 cup chicken stock
Heat 1/4 cup olive oil in a large sauté pan and cook the onions and garlic for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 10 minutes. Add the tomatoes and Espelette powder and cook for 20 minutes, stirring occasionally. Add the thyme, salt, and pepper and transfer to a bowl.
Wipe out the pan and heat the remaining 1/4 cup of oil. Brown the chicken in the oil until golden, turning often. Pour the pepper mixture over the chicken, reduce the heat, cover and simmer until tender, about 30-40 minutes. (If there is not enough liquid in the pan, add the chicken stock.) Season with salt and pepper to taste.