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In a large pan, add the chopped potatoes, onion, and crushed garlic.
Add the diced chicken. Stir in the chopped tomatoes, red peppers, and green peppers.
Add the tomato paste, salt, black pepper, thyme, and red pepper flakes. Mix well to coat everything.
Pour in the hot water and stir. Cover and cook over low heat for 25-30 minutes, until potatoes are tender and chicken is cooked through.
Transfer the mixture to a baking dish (skip if your pan is oven-safe).
Bake at 180°C (350°F) for 15-20 minutes, until the chicken is golden and vegetables are fully cooked.
Remove from oven, let cool slightly, and garnish with fresh parsley before serving.