Spanish Chicken Casserole

Ingredients:
750 g chicken cut up
1/2-1 chorizo sausage 
olive oil (for frying) 
1 red bell pepper, diced 
1 green bell pepper, 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) 
1 bay leaf 
2 teaspoons paprika 
1 cup red wine 
Black pitted olives - about 20
Fresh parsley chopped - a couple sprigs

Method:
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, add the parsley and pitted black olives and bake at 180C for 1 hour.
Delicious served with rice.