Step 1

Heat oil in a large, heavy-based saucepan over high heat. Season chicken with salt and pepper. Cook chicken, turning, for 6 minutes or until browned. Transfer to a plate.

Step 2

Add chorizo and capsicum to pan. Cook, stirring occasionally, for 3 minutes or until chorizo browns. Add rice and stir to coat. Add wine. Cook, stirring, for 2 minutes or until wine is reduced.

Step 3

Return chicken to pan. Add tomato, stock and oregano. Cover. Reduce heat to low. Cook for 20 minutes or until rice is tender and liquid evaporated. Stir in peas. Season with salt and pepper. Remove from heat. Stand, covered, for 5 minutes. Stir in parsley. Serve.