Preheat the oven to 180°C / 350°F / gas 4. Marinade your chicken thighs by rubbing all the herbs and spices in with your hands.
Brown your chicken thighs and chorizo in a frying pan with a small amount of oil, remove and set aside.
Fry your onions and peppers in the same pan you used for the chicken until the onions are soft.
Add the rice to the pan, mixing it in with the other ingredients. Add a tiny bit of stock so it reaches half way up the pan. Add the garlic paste, tomato puree, both types of paprika and stir in.
Place the chicken back into the pan, which will soak in to the liquid. Season the whole dish with salt and pepper.
Add the olives and tomatoes to the pan, scattering them around. Cover with foil and place into the oven for 30 minutes.
Check your pan being careful as the handle will be very hot – make sure you use oven gloves! Give it a gentle stir around the edges and in the middle. Add the rest of your stock and place back in the oven for another 15 minutes or until the rice is soft.