Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.

Add the sliced chorizo and cook for 2-3 minutes until browned and the oil is released. Remove the chorizo with a slotted spoon and set aside.

Season the chicken thighs generously with salt and pepper. Place them skin-side down in the hot chorizo oil and sear for 5-6 minutes until golden and crispy. Flip and cook for another 2 minutes, then remove and set aside with the chorizo.

Reduce heat to medium. Add the chopped onion and red bell pepper to the skillet. Sauté for 5 minutes until softened.

Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.

Add the halved potatoes, crushed tomatoes, and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pan.

Return the chicken and chorizo to the pan, nestling them into the sauce and potatoes.

Cover and simmer on low heat for 25-30 minutes, or until the chicken is cooked through and potatoes are tender.

Stir in the green olives and cook for 2 more minutes uncovered to slightly thicken the sauce.

Garnish with fresh parsley before serving hot.