Preheat the oven to 180°C conventional (160°C fan-forced).
Heat a large dutch oven or ovenproof saucepan over medium heat. Cook the chorizo pieces for a few minutes each side until crispy and golden. Remove and place on paper towel.
300 g chorizo
Place the chicken pieces on a board and drizzle with half the olive oil and half the paprika. In the same pan, cook the chicken in batches until browned, about 4 minutes each side. Remove from the pan.
1.5 kg chicken pieces, 3 tablespoons extra virgin olive oil, 2 teaspoons paprika
Drizzle the pan with the remaining olive oil, add the onion and cook for 3 minutes. Add the garlic and capsicum and stir for 3 minutes. Add the remaining paprika and stir through until fragrant. Add the chicken pieces back into the pan, along with the canned tomatoes and chicken stock. Cover with the lid and bake for 1.5 hours.
3 tablespoons extra virgin olive oil, 1 brown onion, 3 cloves garlic, 1 red capsicum, 400 g canned diced tomatoes, 2 cups chicken stock
Remove the lid, add the olives and bake for a further 10–15 minutes. Remove and scatter over the chorizo pieces and parsley. Season well and serve.
300 g chorizo, 1 cup kalamata olives, 1/2 cup parsley leaves
