Add the diced onion and olive oil into a large/deep non-stick frying pan on a low/medium heat. Season with salt and saute for around 3 minutes, until softened.
Next, add the chorizo into the pan and fry for a couple of minutes, adding the garlic in after the fat starts to render from the chorizo.
Add the rice, paprika, turmeric, another pinch of salt and pepper and continue to gently fry for a couple of minutes. This will toast the rice slightly and bloom the spices.
Next, pour the chopped tomatoes, chicken thighs and stock into the pan. Stir to incorporate everything and reduce the heat to a low simmer. Cover with a lid for 20 minutes.
After this, stir the peppers and peas into the pan and pop the lid back on to cook for another 5 minutes.
At this point, everything will be cooked! Finish by squeezing the juice of half a lemon (or a whole depending on preference) into the pan and seasoning with salt if necessary. Enjoy!
Notes
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