In a large pot over medium high heat, cook chicken in olive oil with black pepper until brown. Stir in onion, garlic and chillies and cook until onion begins to soften.
Stir in green and red capsicums, mushrooms, beans, spring onions and parsley. Pour in wine and chicken stock. Season with rosemary, thyme, oregano and cumin. Place bay leaves in pot, cover and reduce heat and simmer 90 minutes.