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1
Heat a medium-size sauce pot with a tight-fitting lid over medium heat with 1 tablespoon of the EVOO, once around the pan, and the butter.
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2
Add one fourth of the chopped onion, season with salt and pepper, and cook for about 1 minute.
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3
Add the rice and stir to coat in the oil.
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4
Add 2 1/2 cups of the chicken stock to the rice and bring it up to a simmer.
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5
Cover the pot with the lid and turn the heat down to medium low.
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6
Cook the rice for 15 to 18 minutes, or until it is tender and cooked through.
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7
While the rice is cooking, start the chicken.
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8
Preheat a large skillet over medium-high heat with the remaining 2 tablespoons of oil.
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9
Season the chicken breasts with the paprika, salt, pepper, and the thyme; add the seasoned chicken to the skillet.
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10
Cook the breasts for 5 to 6 minutes on each side, or until cooked through.
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11
Remove the chicken from the skillet to a plate and loosely cover it with aluminum foil.
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12
Return the skillet to the cooktop over medium-high heat and add the chorizo.
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13
Cook for 2 minutes, stirring frequently.
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14
Add the remaining chopped onion, the garlic, carrot, and roasted red peppers to the chorizo and season it with a little salt and pepper.
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15
Cook until the onions are slightly tender, about 2 to 3 minutes.
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16
Add the remaining 1/2 cup of chicken stock, and scrape up any bits that have stuck to the bottom of the pan.
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17
Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through.
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18
Taste and adjust the seasonings with a little salt and pepper.
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19
To serve, arrange the chicken breasts on dinner plates and top them with lots of sauce.
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20
Fluff the rice with a fork and serve alongside.
