Heat a pot of water.Cut a shallow cross on top of the tomatoes.
Once the water is boiling gently let in the tomatoes.Let them simmer in the boiling water for about 5 minutes.When you see the tomato skin peeling off take them out.
Let them cool.Peel off the skin and puree it.
Heat the pan with oil to a smoking point.Add the chicken and let it sear.If the pan is too small the chicken will let out it's juices which is okay too.Wait for the juices to evaporate and let the chicken get some color on both sides.Remove the chicken from the pan.
In the same pan(without washing it) add the onions and garlic.Cook till soft and translucent.Add the mushrooms,olives and bell peppers.Cook for about 5 minutes on high.Remove from the pan.
To deglaze, add the wine in the same pan.This step is called deglazing where you extract the bits of charred vegetables and chicken from the pan.This adds depth and flavour.Let the wine come to a boil and reduce in volume to half.
Add the pureed tomatoes.Add the veggies and chicken.
Sprinkle in the herbs, crushed stock cube,paprika and red wine vinegar.
Season with salt.Adjust the acidity/saltiness/heat using vinegar, salt and chilli.
Cook for 20 minutes on slow flame.
Garnish with fresh herbs and serve with rice or bread.