Let’s get cooking! Follow these steps to bring this delightful dish to life:

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear them until golden brown on each side, about 3-4 minutes per side. Remove and set aside.
2. In the same skillet, add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
3. Stir in the smoked paprika and cumin, allowing the spices to bloom for about a minute.
4. Pour in the chicken broth and diced tomatoes, stirring well to combine. Add the sliced bell pepper to the mix.
5. Return the chicken thighs to the skillet, nestling them into the sauce. Season with salt and pepper to taste.
6. Cover the skillet and let it simmer on low heat for 25-30 minutes, until the chicken is cooked through and tender.
7. Garnish with freshly chopped cilantro before serving.

Cooking with my abuela taught me the importance of patience and savoring the process. Letting the dish simmer allows the flavors to meld beautifully, much like the slow-cooked meals of my childhood.