Spanish-Style Chicken Casserole

Ingredients :

• 750 g chicken thighs
• 750 g chicken drumsticks
• 3 tbsp. olive oil
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 3 tsp. sweet paprika
• 1 large red bell pepper, sliced
• 200 ml dry sherry
• 1 can (415 g) diced tomatoes
• 2 tbsp. tomato paste
• 3/4 cup green olives, pitted, halved

Cooking Procedures :

1. Preheat oven to 350°F (180°C).  Prepare 4 L casserole dish; set aside.
2. Heat 2 tbsp. oil in a large frying pan over medium heat. Fry chicken, in batches; cook for 4 minutes or until browned. Transfer to prepared casserole dish; set aside.
3. In the same pan, heat the remaining oil. Add onion, garlic, 2 tsp. paprika, and red bell pepper; cook for 4 to 6 minutes or until softened.
4. Add dry sherry; cook for 2 minutes or until slightly reduced. Add tomatoes and tomato paste; stir, cook for 2 minutes. Add 1 cup water; stir to combine. Pour mixture over the chicken.
5. Bake, covered, for 1 hour and 15 minutes, then uncovered for 15 minutes. Add the green olives; bake for another 10 minutes. Remove from the oven. Garnish with 1 tsp. paprika; serve with rice.
6. Serves 4.