Put the chorizo in a dry frying pan over a medium heat
When the chorizo starts releasing oil, add the sliced onion and fry for around 4 minutes until softening
Add in the peppers and chicken and brown the chicken off, a further 4 - 5 minutes, adding extra oil if needed
Once the chicken is browned, add in the garlic and fry for 1 minute
Add the rice to the pan and stir through
Add 100ml (scant 1/2 cup) of the chicken stock to the pan and let gently simmer for 5 minutes or until the stock has almost completely been absorbed
Keep adding the stock in this way until you have none left. This process should take around 40 minutes. If the rice is still too hard after you've added all of the stock just add another a little more
Add the peas to the pan and cook for a further 3 minutes
Stir through before serving with some garlic bread
