Heat the oil in a large flameproof
casserole dish and brown the chicken
pieces on all sides – you may have to
do this in batches. Remove from the
dish and put to one side.
Lower the heat, add the onion and
pepper, and gently cook for 10 mins
until softened. Add the garlic and
chorizo, and cook for a further 2 mins
until the chorizo has released some of
its oils into the dish. Stir in the tomato
purée and cook for 1 min more.
Return the chicken pieces to the
dish along with the thyme, white wine
and stock. Bring the liquid to a boil,
cover the dish with a tight-fitting lid
and lower the heat. Cook for 30 mins.
Tip in the rice and stir everything
together. Cover, set over a low heat
and cook for a further 15 mins, or until
the rice is cooked and has absorbed
most of the cooking liquid. Remove
from the heat and leave the dish to sit
for 10 mins to absorb any remaining
liquid. Season to taste and scatter with
parsley to serve.