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 (sorry I don't know the capacity) and bake at 180°C for 1 hour. 7. The original recipe added olives and parsley after the hour and cooked a further 15-20 minutes, I found this was too much but you may wish to try it. 8. We eat it with Jasmine rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
