Chicken and Red Pepper Spanish Stew

I just made this stew as I'm off babysitting tonight, with a terrible cold, and taking my dinner with me. Here is the recipe, its dead simple and uses a load of store cupboard basics.

free range chicken breasts 2 (or equivalent in boned and skinned thighs)
tomato puree 1/4 a tube
sun dried tomatoes (ones in a jar with oil) a handful
black olives 10, sliced in half
red peppers 2, sliced
small white onions 2, chopped
panchetta cubes a handful
smoked sweet paprika 1tsp
dove farm GF flour 1tsp
dried/fresh oregano 1tsp

Fry the onions slowly till soft in a casserole dish on the hob, fry in a mix of olive oil and butter for flavour. While that's doing fry the panchetta cubes till very crispy in a frying pan, and when done flip into the onions while they cook, leaving the oil in the frying pan. Slice you chicken into finger slices bits and roll in dove farm flour and some smoked sweet paprika. Heat up the oil from the panchetta till very hot (with some extra oil from the tin of sundried tomatoes of you are short), then pop in the chicken with some tongs. Bob in a blob of butter for colour and fry the chicken fast till crispy and brown. The browner the better! Flip the chicken out into your onion casserole mix, drain of the oil from the pan and de-glaze with a little water, pop this gravy in the casserole too. Add the sliced peppers, oregano, tomato puree, olives and a mug full of water. Stir it all up and cook on the hob or in the oven for at least 40 mins, longer of you like but you will have to add some water if its getting too gloopy. Salt and pepper to taste.

I'm thinking of adding some beans to this when I heat it up, borlotti beans from a tin, or maybe serving with new potatoes and a salad? It's bright orangey red this stew due to the smoked sweet paprika. We get ours from sainsbury's in the specialist section and its worth every sweet smokey penny!