Start this recipe by seasoning the chicken thigh pieces all over with salt and pepper. Heat 1 tablespoon of olive oil in a large frying pan and seal the chicken pieces on both sides, skin side down first. This should take roughly 5 minutes. Remove the chicken pieces from the pan and put aside. In the same pan, quickly fry the chorizo sausage slices for just 2 minutes. This will brown them slightly around the edges and release some of their flavours into the pan. Next, add in the garlic, onion, thyme and paprika and sauté together for 3 minutes. Add in the coloured peppers and continue to cook for 3 minutes more. Pop the sealed chicken pieces back into the pan and splash over the wine to evaporate. Pour over the chopped tomatoes and add in the chicken stock pot and the green olives. Bring the mixture to the boil, then reduce the heat and simmer. Stir the sauce with a spoon to dissolve the stock pot, cover with a lid and continue to cook on a low heat for 30 minutes. Meanwhile, dice the potatoes into 2cm cubes and place onto a baking tray. Squash the garlic cloves with the back of a knife and pop into the tray, along with the rosemary stems and olive oil. Season well with salt and pepper before mixing together to coat the potato cubes with all the flavours and oil. Place in the oven at 200`c and cook for 25-30 minutes or until the potatoes are golden brown and crispy. Serve the delicious Spanish chicken thighs with chorizo in large serving plates with the garlic and rosemary potatoes on the side.