Season the chicken with salt and freshly ground black pepper. Pre-heat a 5-quart Dutch oven. Add a little olive oil to the pan and working in batches, brown the chicken pieces well on all sides. Transfer the browned chicken to a platter and set aside.

Add the onion and carrot to the pan and sauté until the onions start to brown. Stir in the smoked paprika, cumin, oregano and bay leaf, sautéing for one more minute, and then add the chicken stock. Deglaze the pot by scraping up any brown bits that have accumulated on the bottom of the pan.

Add the canned tomatoes along with the potatoes and stir well. Bring the tomatoes to a simmer and return the chicken to the pot, along with any juices that have accumulated on the platter. Cover the Dutch oven and simmer the mixture gently for 30 minutes. Add the olives and red pepper and continue to simmer uncovered for another 20 to 25 minutes, until the chicken is tender to a knifepoint. At this stage, if you are using skin on chicken pieces, you have the option to put the Dutch oven under the broiler in the oven to crisp and brown the skin. If you’ve chosen to cook the chicken without the skin, you can skip this step. Season the sauce with salt and freshly ground black pepper to taste and stir in the orange zest and fresh parsley.

Serve the chicken and vegetables alone or with long-grain rice.