Prepare the potatoes: Place the potato chunks in a large bowl and cover with cold water. Let them soak for 10 minutes. This draws out excess starch, which is the first step toward getting crispy edges. Drain them well and pat thoroughly dry with a clean tea towel. You'll notice they feel slightly tacky when dry — that's exactly right.

Start the browning process: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the potatoes in a single layer — you should hear a satisfying sizzle as they hit the pan. Leave them undisturbed for 4 minutes. When you peek underneath, the bottoms should be a deep golden brown with a crisp crust. Flip them and cook for another 4 minutes. The kitchen will smell nutty and earthy.

Build the base flavours: Push the potatoes to one side of the pan. Add the remaining olive oil to the empty space. Tip in the sliced onions and let them cook for 3 minutes, stirring occasionally. They'll turn translucent and slightly golden at the edges, releasing a sweet, pungent aroma. Add the sliced peppers and cook for another 4 minutes. The peppers will soften and their skins will begin to blister in places, releasing a sweet, grassy fragrance.

Sear the chicken: Push the vegetables to the sides, creating a clear space in the centre. Add the chicken pieces in a single layer. Let them cook undisturbed for 3 minutes. When you turn them, you'll see a deep golden-brown crust. Continue cooking for another 3 minutes until the chicken is cooked through and the juices run clear when you pierce a piece. The sound of the sizzle will become quieter as the meat releases its juices.

Combine and season: Stir everything together. Sprinkle over the smoked paprika, dried oregano, and ground cumin. The spices will bloom in the heat, and you'll smell a warm, smoky fragrance. Season generously with salt and pepper. Add the minced garlic and cook for 30 seconds, just until fragrant — burnt garlic will taste bitter.

Create the sauce: In a small bowl, whisk the tomato paste into the chicken stock until smooth. Pour this mixture over the pan. The liquid will immediately start bubbling. Let it simmer for 5 minutes, stirring occasionally. You'll see the sauce thicken and reduce, clinging to the potatoes and peppers. The colour will deepen to a rich, glossy red-brown.

Rest before serving: Remove the pan from the heat. Let it sit for 3 minutes. This resting time allows the juices to redistribute and the flavours to meld. Garnish with fresh parsley before serving. The final dish should have potatoes that are tender inside with crispy, caramelised edges, peppers that are soft but still hold their shape, and chicken that's juicy and coated in the savoury sauce.