What you need:

Chicken pieces
Olive oil
Onions – chopped
Garlic – chopped
Green and red peppers – chopped small
Chicken stock
Red chilli flakes
Salt and pepper
Saucepan

What you do:

Heat two glugs of olive oil, fry the onion and garlic until translucent
Add the chicken, chilli flakes and brown
Add the peppers – stir all together
Add the chicken stock
Bring to the boil and then turn the heat down
Let it tick away on a very low heat until liquid has cooked down and gone stickoer  – about 20 minutes
Check and adjust seasoning.
Serve with pasta/noodles/rice if wanted

Check the chicken by sticking a knife into the fattest piece of the drumstick – if the juice runs clear – all good.  If pink, let it cook a bit longer.