In a large sauce pan over high heat, add Olive Oil (3 tablespoon) and cook Boneless, Skinless Chicken Thigh (6) for 6 minutes until nicely brown. When the chicken is done, remove and set aside.
Into the same pan, add Red Bell Pepper (1) and Spanish Chorizo (1) and cook for a few minutes or until the chorizo is nicely brown.
Into the pot, add the Arborio Rice (1 1/3 cup) and stir to allow the rice to become coated in the chorizo oil.
Add the White Wine (1/2 cup) and stir for a few minutes until the wine is reduced.
Return the chicken thigh fillets to the pan.
Add the Canned Diced Tomatoes (400 gram) and Dried Oregano (3 tablespoon). Finally, add the Chicken Broth (2 1/2 cup) and give it a good stir.
Bring the mixture to a boil. Once boiling, cover the pot and turn the temperature down to low. Allow to simmer for 20 minutes or until the rice is nice and tender and the liquid has all been absorbed.
Season with Salt (to taste) and Ground Black Pepper (to taste). Add some Fresh Parsley (1/4 cup) and the Frozen Green Peas (1 cup). Give it a good stir.
Cover with the lid. Take the pot off the heat and let it stand for 5 minutes before serving.