Preheat the oven to 180°C fan. Heat the oil in a large oven-proof casserole dish on a medium heat. Season the chicken well all over and brown the chicken thighs on all sides. This will take about 4-5 minutes per side – you may have to do this in batches. Remove from the dish and put to one side.

Lower the heat, add the onion and pepper, plus a pinch of salt and gently cook for 5 minutes until softened, stirring often. Add the garlic and chorizo, and cook for a further 2 minutes until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 minute more before adding the rice. Coat it well in the tomato paste and chorizo oil.

Add the thyme and stir well. Now add the white wine and stock, scraping any bits from the bottom of the pan. Bring the liquid to a boil. Ensure the rice is fully submerged in the liquid. Turn down the heat to a low simmer, and add the browned chicken on top of the rice. Make sure the skin isn't submerged to allow it to crisp up in the oven. Place the whole dish, uncovered into the oven to bake for 50-60 mins.

Once cooked, leave the rice to rest for a few minutes before serving with a scatter of parsley.