Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. Cook a few minutes on each side, just enough so that the chicken has browned. Remove the chicken from the pan and set aside.
Add the Chorizo link to the pan and break apart with spoon until nicely browned. Set aside with the chicken.
Add the onions, peppers, carrots and celery to the pan. Cook until the onions are slighly browned.
Add the tomato paste and stir for about one minute.
Make a little spot in the pan and pour a 1/2 tablespoon of olive oil and add a pinch of oregano and the garlic. Cook for one minute and the stir into rest of the ingredients in pan.
Add the rice to the pan and cook for two minutes, stirring.
Place the chicken pieces, skin-side up, on top of the rice along with the Chorizo. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.