In a large pan, heat the olive oil then add the chopped onion and peppers.
Fry for about five minutes, then add the garlic.
Cook for a further couple of minutes.
Add the passata or tinned tomatoes along with the stock.
Throw in the herbs and spices and season with sea salt and pepper to taste.
Cook until the mixture bubbles then add the chicken.
Cover and leave to cook for around 50-60 minutes.
Serve immediately with whatever you fancy. Enjoy!