Chicken Basque

This meal is amazing beautiful smokey flavours, added chorizo and baby spinach. Serve with roast potato or chips instead of rice. The sauce soaks into the potato. My family has decided this beats a roast anyway.

INGREDIENTS
400 g can diced tomatoes
150 g smoked leg ham, coarsely chopped
1 1/2 tbsps olive oil
2 tsps paprika
8 skinless chicken thigh cutlets
1 red onion, halved, thinly sliced
1 red capsicum, seeded, thinly sliced
2 long fresh green chillies, seeded, thinly sliced diagonally
2 garlic cloves, finely chopped
3 dried bay leaves
1 cup chicken stock
1/4 cup chopped fresh continental parsley
Steamed SunRice White Medium Grain Rice, to serve

DIRECTIONS
1. Heat 1 tbsp of oil in a large saucepan or flameproof casserole dish over medium-high heat. Season the chicken with salt and pepper. Cook half the chicken for 4 minutes each side or until golden. Transfer to a plate. Repeat all remaining chicken.

2. Heat the remaining oil in the pan. Reduce heat to medium. Cook the onion, capsicum and chilli, stirring occasionally, until soft. Add the garlic and cook, stirring, until aromatic. Add the paprika and stir to coat. Add the chicken, tomato, stock, ham and bay leaves.

3. Reduce heat to medium-low. Cook, stirring occasionally, until the chicken is tender and starts to fall off the bone. Season with salt and pepper. Stir in the parsley. Serve with steamed rice.