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Heat the oil in a saucepan over a medium heat and season the chicken on both sides with salt and pepper. Add to the pan and cook for 3-4 minutes a side until a little golden. Remove from the pan and set to one side.
Add the chorizo and onion to the pan and mix well. Cook, stirring occasionally, for 4-5 minutes until a little crispy. Add the garlic, mix well and cook for 10 seconds until fragrant. Add the tomato puree and mix well. Cook, stirring occasionally, for 1-2 minutes until the tomato puree darkens. Add the spices, a pinch of salt and pepper and the rice. Stir together.
Pour the stock into the pan and get all the lovely flavour off the bottom of the pan. Pop the chicken on top of the rice and bring to the boil. Cover, reduce the heat a little medium and cook for 8-10 minutes or until the rice has absorbed most of the stock. Reduce the heat to low and cook for 20-25 minutes or until or until the chicken is cooked through and the rice tender.
Add the olives and parsley, mix together and serve immediately with lemon wedges
For the green sauce – blitz with a few TBSP of water of needed until creamy