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Preheat oven to 200°C. Heat the oil in a flameproof casserole over medium heat. Add chorizo and onion and cook, stirring, for 2 minutes. Add the capsicum and cook, stirring, for 2 minutes or until softened. Add chicken and rice and cook, stirring, until chicken colours.
Add wine and simmer rapidly over high heat until reduced by half. Add the paprika, tomatoes, stock and 1 1/2 cups (375ml) boiling water, and bring to the boil. Cover the casserole with a tight-fitting lid and cook in the oven for 1 hour or until the rice is tender, then serve.