Spanish Chicken Casserole - cooking recipe

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 onion, diced
1 -2 medium carrot, diced
2 tablespoons tomato paste
440 g crushed tomatoes
2 garlic cloves
2 cups chicken stock (to cover) or 2 cups beef stock (to cover)
1 bay leaf
2 teaspoons paprika
1 cup red wine (optional)

Preparation

In a wok brown the chicken in the olive oil and remove.
Add the chorizo, garlic, capsicum, carrot and onion to the wok and stir-fry about 5 minutes (until softened).
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.
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.
Add cooked chicken and heat through.
Transfer into a really large casserole dish (sorry I don't know the capacity) and bake at 180\u00b0C for 1 hour.
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.
We eat it with Jasmine rice.