1 tablespoon olive oil
1 brown onion, diced
1 capsicum, cored and roughly chopped
200g Spanish chorizo, sliced
8 bone in chicken thighs, skin removed
3 cloves garlic, minced
1/2 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons smoked paprika
2 dried bay leaves
2 x 400g tins of chopped tomatoes
300mls chicken stock
200g new potatoes, sliced
1 carrot, peeled and chopped
1/4 cup kalamata olives
1/4 teaspoon salt
1/2 teaspoon cracked pepper
Handful of fresh Italian parsley
Preheat oven to 170ºC.
Heat olive oil in a large heavy-based casserole dish over a medium heat. Add the diced onion, capsicum and chorizo and fry until golden.
Add the chicken thighs and brown on both sides. Add the garlic, thyme, oregano and paprika and fry for 2 minutes.
Add remaining ingredients and bring to a simmer. Cover and bake for 1 & 1/2 - 2 hours or until chicken thighs are falling oﬀ the bone.
Serve stew with fresh parsley and slices of Mackenzie Station Craft loaf.