Combine paprika, flour, salt and pepper. Dredge chicken pieces in flour mixture and set aside. Heat a Dutch oven and brown chicken pieces in olive oil 3-4 minutes on each side. Turn heat to low and continue to cook 15 minutes. Add ham, procuitto, garlic and chicken stock. Cover and cook on low for another 15 minutes. Julienne the peppers and add to chicken, cooking just until tender (5 minutes). Serve chicken with risotto, rice or pasta. Garnish with parsley.