Season chicken with, salt and pepper. Set aside.
Blend tomatoes, onions, garlic, ginger, parsley and basil leaves.
Pour the tomatoes blend in to a large sauce- pan, add tomato puree, paprika, thyme, white pepper and any other spice with about 2 cups of chicken stock or water. Bring to a boil, and let it simmer stirring occasionally to prevent burns, for about 20-30 minutes.
In a large pot, heat oil over medium heat, until hot, and then add the chicken and sauté stirring, frequently, any browned bits off the bottom of the pot, until chicken is brown. Add chicken, bell pepper to the pot of stew, with about ¼ -1/2 cup oil. Cook for about 5-10 minutes. Adjust seasonings and soup consistency to taste with salt pepper and chicken stock.