Pat chicken legs and thighs dry. Season generously with sea salt and black pepper.

Heat the beef tallow in a Dutch oven over medium-high heat. Place chicken skin-side down and sear until golden, 5–6 minutes. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. Flip and cook 3 minutes more. Remove and set aside.

Add onion and bell peppers to the same pan. Cook until softened, about 8 minutes.

Stir in garlic, smoked paprika, cayenne pepper, and tomato paste. Cook 2 minutes until fragrant. You'll know you're ready to move on when the paste loses its raw smell and starts to stick to the pan. Those browned bits are flavor, and you get them all back the moment you deglaze.

Deglaze with white wine, scraping up browned bits. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth. Simmer until reduced by half. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell the wine's own fruit and the onion instead.

Return chicken to the pot. Pour in the chicken broth and add bay leaf. Bring to a gentle simmer on the stovetop. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil.

Cover and transfer the Dutch oven to a preheated 300°F oven. Braise for 3 hours, checking every 30 minutes to stir and baste the chicken with sauce.

Stir in olives during the last 10 minutes of cooking.

Arrange chicken pieces on plates with rice or bread.

Spoon sofrito and broth generously over the top.

Finish with fresh parsley.