Chicken with Bell Peppers, Smoked Ham, and Paprika
['1 tablespoon olive oil', '3- to 3 1/2-pound chicken', '2 large red bell peppers, cut into strips (about 4 cups)', '2 medium onions, halved, cut lengthwise into strips (about 3 cups)', '"2 cups diced smoked ham steak (such as Nueskes; about 11 ounces)", 1 teaspoon Pimentón de La Vera (Spanish smoked paprika) or hot paprika, divided', '1 1/2 cups low-salt chicken broth', '1/4 cup chopped fresh Italian parsley']
Heat oil in heavy wide pot over medium-high heat. Sprinkle chicken with salt and pepper; add to pot. Cook until browned, about 6 minutes per side. Transfer chicken to bowl. Increase heat to high. Add next 3 ingredients and 1/2 teaspoon paprika to drippings in pot; sauté until vegetables are soft and light brown, about 8 minutes. Return chicken to pot; add broth. Sprinkle chicken with remaining 1/2 teaspoon paprika. Bring to boil. Reduce heat, cover, and simmer 10 minutes. Uncover; simmer until chicken is tender, about 10 minutes longer. Season with salt and pepper. Sprinkle parsley over; serve.
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