Heat a little oil in a pan and fry the chicken briefly till white on all sides. If using chicken thighs then cook them until the skin is browned and slightly crispy. Remove and set aside.
Add the onion to the pan and cook gently until soft. Add the chorizo. It will soon begin to release oil.
Add the rice and seasonings and stir for a couple of minutes.
Then add the water (or stock), chicken and vegetables.
Don't stir but let it simmer gently over a low heat. If it gets dry, add an extra dash of water. It should be ready in about 20 minutes if using chicken breast or 30 minutes if using chicken thighs. Because of the longer cooking time you are more likely to need a little extra water.
Serve with lemon wedges and a sprinkling of parsley.
Notes
Nutritional information is approximate and a guideline only.