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Fry off your chorizo in the pan until crisp then remove and put to the side.
Add your seasoned chicken into the same pan, and cook for around 5-10 minutes or until cooked through. Take the chicken out of the pan and pop to the side.
Add your onions and peppers into the same pan and cook until they're soft, then add the garlic and tomato puree. Cook for a few minutes and then add in the stock and cream.
Reduce that down a little and then add in the cooked rice. Once the rice is all mixed in add in the chicken and chorizo.
Once it's mixed together sprinkle on the cheese and pop it under the grill until bubbling and golden.
Garnish with chilli flakes and parsley. Serve and enjoy.