1. Pre-heat oven to 350⁰F (165⁰C). Start by lightly frying chorizo in a large, oven safe skillet until golden in thin skim off olive oil over med-high heat. Remove from pan and reserve.
2. While chorizo cooks, season well dried chicken with salt, pepper and paprika. Once chorizo is removed add chicken, skin side down, until browned then flip. Repeat process. Reduce heat if needed. Remove chicken to rest with chorizo.
3. Remove pan from heat. Pour off excess grease. Keep all the nice brown bits in the bottom of the pan intact. Add red & green onions, and garlic, toss and cook for about 2 minutes then add your peppers and tomato. Season if needed and sautée over medium heat. Now add chicken stock and gently scrape off all the brown bits that remain on the pan with a wooden spoon to get all that floavour in the sauce.
4. Return chorizo then chicken to the pan, skin side up. When the liquid comes to a boil, place in oven, uncovered until internal temperature of thighs is 160*f (about 30 minutes).
5. Remove from oven, rest 3 – 5 minutes and serve, with rice. Sauce is a loose, tasty broth.