Spanish Chicken Casserole

Ingredients

• 750 g chicken cut up
• 1/2-1 chorizo sausage
• olive oil ( for frying)
• 1 red capsicum, diced
• 1 green capsicum, diced
• 1 -2 medium onion, diced
• 1 -2 medium carrot, diced
• 2 tablespoons tomato paste
• 440 g crushed tomatoes
• 2 garlic cloves
• 2 cupschicken stock (to cover) or 2 cups beef stock ( to cover)
• 1 bay leaf
• 2 teaspoons paprika
• 1 cup red wine (optional)
• Black pitted olives - about 20
• Fresh parsley chopped - a couple sprigs

Directions

1. In a wok brown the chicken in the olive oil and remove.
2. Add the chorizo, garlic, capsicum, carrot and onion to the wok and stir-fry about 5 minutes (until softened).
3. Add the paprika and fry until fragrant (about 1 min), add the red wine and fry until the alcohol (but not the liquid) has evaporated.
4. Then add the tomato paste, tomatoes, bay leaf and stock and cook a further 5 minutes, adding only enough liquid to almost cover the other ingredients.
5. Add cooked chicken and heat through.
6. Transfer into a really large casserole dish, add the parsley and pitted black olives and bake at 350F (180C) for 1 hour.
7. Declicious served with rice.