Preparation

• Cut the chorizo into quarters vertically, then slice it into 0.5 cm / 1/3 inch pieces.
• Season the chicken with salt and pepper.
• Heat olive oil in a pan over high heat. Add the chicken and sear each side until golden brown, but not cooked through. Remove the chicken from the pan and set aside.
• In the same pan, add garlic, onion, and chorizo. The chorizo will release oil, so you don't need extra oil. Stir and cook for 1 minute until the chorizo starts to brown.
• Add the capsicum and cook for another minute until the chorizo is dark golden brown.
• Add the rice and stir until it is coated with the oil.
• Pour in the chicken stock, crushed tomato, spinach, half of the peas, and paprika. Stir gently to mix and bring to a simmer. Turn down the heat to medium-high so the stock remains at a gentle simmer.
• Place the chicken back into the pan, mostly submerged in the liquid.
• Cook without stirring for 10 minutes. Scatter the remaining peas over the top and continue cooking for 5 more minutes until most of the liquid is absorbed and the rice is cooked but still slightly firm (al dente).
• Remove from heat and let it stand for 5 minutes. Any leftover liquid will be absorbed while resting.
• Finish by scattering with parsley and serve.