Season the chicken with salt and pepper.
Heat a Dutch oven or a deep pot and add the olive oil.
Add the chicken and cook on every side until golden brown. Remove the chicken and reserve.
To the Dutch oven, add the red onion, red bell pepper, and garlic clove. Cook for about 5 minutes, or until soft.
Add the crushed tomatoes, chicken broth, water, bay leaves and oregano. Turn heat too high.
Add chicken back to the pot, making sure chicken is covered with liquid. Bring to a boil.
Simmer for 15 more minutes or until chicken is done and serve with capers, green olives and fresh parsley.