Blend the onions, garlic, and fresh herbs in a food processor or blender into a rough paste.
Salt and pepper your chicken, and stir in 2-3 tablespoons of the herb blend to the chicken. Set aside. (You may do this step ahead of time and let it marinate.)
Preheat a Dutch oven or other large, heavy pot over medium-high heat.
Add 2-3 tablespoons of oil to the pot. Add the chicken, sauté for about 5-7 minutes chicken, turning once, until golden brown on both sides—transfer chicken to a plate.
Dump the rest of the herb mixture, tomatoes, and paprika into the pot, scraping up any browned bits with a wooden spoon, occasionally stirring, for 8-10 minutes. Add about ½ a cup of chicken stock if it gets too dry.
Mix the carrots, green beans, and green peppers into the pot; let it simmer for 2-3 minutes. Adjust seasonings to taste. Turn off the stove.