Season the chicken pieces well with salt and pepper and dust with paprika. Heat the oil and butter casserole or a large saucepan. Add the chicken and cook over medium heat, turning for 10-15 minutes or until browned all over. Transfer to a plate. Add the chorizo the onions and the peppers to the casserole. Cook over a low heat stirring occasionally for 5 minutes. Add in the wine and reduce. Add the canned tomatoes, Worchestershire sauce, Tabasco sauce. Bring to the boil. Return the chicken to the casserole, cover and simmer for 30minutes. Add the Potatoes and the herbs to the casserole, Partially recover and simmer for a further 30 minutes and serve. Garnish with some fresh oregano and Chilies.