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1
Mix paprika, cinnamon, cayenne, garlic powder, salt, and pepper in a large bowl.
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2
Add enough extra virgin olive oil to make a wet paste (about 2-3 tablespoons).
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3
Add chicken thighs to the bowl, and toss, making sure chicken is evenly and thoroughly covered.
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4
Set aside.
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5
Heat vegetable oil and sugar over medium-high heat in a Dutch oven or heavy-bottomed pan.
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6
Working in batches, add chicken to pan, skin side down.
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7
Brown both sides of the chicken (approximately 3-4 minutes per side).
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8
Remove chicken from pan and place chicken in crockpot, skin side up.
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9
Add onions and bell peppers to pan and saute until vegetables start to brown, approximately 8-10 minutes.
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10
Add garlic and tomato paste.
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11
Saute for 1 minute.
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12
Deglaze with 1/2 cup of chicken stock, scraping up the brown bits from the bottom of the pan.
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13
Add veggie mixture to crockpot.
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14
Add the remaining 2 cups of chicken stock to crockpot.
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15
In a separate bowl, dilute cornstarch in the cold water.
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16
Add cornstarch mixture to crockpot.
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17
Cook on low for 6-7 hours.
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18
Before serving, add additional salt and pepper to taste, if needed.
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19
Serve over rice or plantains, and enjoy!
