Chicken & Chorizo Hot Pot

Everybody loves this combination so why not:-)

Chicken & Chorizo Hot Pot
Ingredients
2 tablespoon olive oil
sea salt and freshly ground black pepper
4 skinless, boneless chicken thighs, quartered
2 chorizo sausages, sliced
1/4 dry white wine
1 onion, chopped
Handful Kalamata Olives
1 Yellow Capsicum
6 cloves garlic, unpeeled
1 Bay Leaf
½ teaspoon smoked paprika
700ml tomato passata
400g can chick peas , drained and rinsed (dried and soaked over night are much better if you have them handy)
1/3 cup flat-leaf parsley, chopped

Method:
Heat olive oil in a large non-stick frying pan over a medium-high heat. Cook seasoned chicken thighs and chorizo, for 2-3 minutes on each side or until golden. Remove from pan and set aside.

In the same pan, cook onion, Capsicum, garlic and paprika covered for about 5 minutes, or until soft.

Return chicken and chorizo to the pan. Add the wine, cover with foil and bake in the oven for 20 minutes. Remove from the oven, add the passata, olives and chick peas and all other ingredients and continue to cook for another 15 minutes.

Serve with roasted potatoes or some good crust bread.