Coat chicken pieces with paprika. Cook chorizo sausage in a large saucepan until browned. Remove from pan and set aside.
Cook chicken and frozen Birds Eye Chopped Onions in the oil from the chorizo sausage until browned and cooked through.
Stir in garlic and Leggo’s Tomato Paste and cook for a further minute, stirring continually.
Add tomatoes, undrained Edgell Four Bean Mix and roasted red capsicum and cook for 20 minutes, stirring occasionally.