Spanish Chicken Casserole

Ingredients

• 750 g diced chicken
• 1/2-1 chorizo sausage
• olive oil (for frying)
• 1 red capsicum, diced
• 1 green capsicum, diced
• 1-2 medium onions, diced
• 1-2 medium carrots, diced
• 2 tablespoons tomato paste
• 440 g crushed tomatoes
• 2 garlic cloves
• 2 cups chicken stock or beef stock (to cover)
• 1 bay leaf
• 2 teaspoons paprika
• 1 cup red wine (optional)

Directions

1. 1

   In a wok brown the chicken in the olive oil and remove.

2. 2

   Add the chorizo, garlic, capsicum, carrot and onion to the wok and stir-fry about 5 minutes (until softened).

3. 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. 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. 5

   Add cooked chicken and heat through.

6. 6

   Transfer into a really large casserole dish (sorry I don't know the capacity) and bake at 180°C for 1 hour.

7. 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. 8

   We eat it with Jasmine rice.