Peel and cut the potatoes into 1/2-inch cubes and place them in a pot of water with a large pinch of salt. Bring to a boil and cook for about 10 minutes, until softened. Drain and set aside.

Meanwhile, peel and halve the carrot lenghtwise, the thinly slice into 1/4-inch half moons. Mince or grate the garlic. Halve, peel, and thinly slice the red onion. Coarsely chop the parsley. Cut the chicken into 1-inch cubes.

Heat 1 tablespoon of oil in a pan over medium-high heat. Season the chicken with salt and pepper. Sear for 4-5 minutes on each side, until golden brown but not fully cooked. Set aside.

In the same pan you cooked the chicken in, heat 1 teaspoon oil over medium heat. Add the onion and carrot and season with salt and pepper. Cook, tossing occasionally, for about 5 minutes or until slightly softened. Add garlic and paprika and cook for 30 seconds, until fragrant.

Add the crushed tomatoes, 1 cup water, and stock concentrate. Season with salt and pepper and bring to a boil. Reduce to a simmer and add the chicken and potatoes. Simmer for about 8 minutes until potatoes are tender, sauce has thickened, and chicken is cooked through.

Serve the chicken stew with a sprinkle of chopped parsley on top!