55min · 4 servings 2-3 tablespoons of extra virgin olive oil 2 cups of rice 4 chicken thighs bone-in, skin on or off 2 Spanish Chorizo fresca cut into inch pieces 1 tablespoon of Spanish smoked paprika 1 onion chopped 1 red pepper diced 1 lemon 4 cloves garlic sliced fine 3-4 bay leaves 3 sprigs of fresh rosemary 1 teaspoon of chili flakes optional 400 g/14oz chopped tomatoes canned ½ cup125ml/ water optional 2 cups of vegetable or chicken stock 1 tablespoon of red sherry vinegar or red wine vinegar 1 cup white beans or chickpeas 1/2 cup green olives or black olives 1-2 tablespoons of flat-leaf parsley chopped Salt and pepper