Start the skillet: Set a large deep skillet or sauté pan with a lid over medium-high heat.

Season the chicken: Put the chicken pieces in a medium bowl and toss them with 1/2 teaspoon of the salt.

Brown the chicken: Add the olive oil to the hot skillet. When the oil looks loose and shiny, add the chicken in one layer.

Set the chicken aside: Cook the chicken for 4 to 5 minutes, stirring once or twice, until the outside has some brown spots but the centers are not fully cooked. Transfer the chicken to a plate.

Cook the chorizo: Add the chorizo to the same skillet. Cook for 2 minutes, stirring, until it releases some orange-red oil and smells fragrant.

Soften the vegetables: Add the chopped onion and red bell pepper to the skillet with the chorizo. Sprinkle in another 1/2 teaspoon of the salt.

Keep cooking the vegetables: Cook the onion and bell pepper for 4 to 5 minutes, stirring often, until the onion is soft and the pepper is starting to lose its raw crunch.

Build the base: Add the garlic and tomato paste to the skillet. Stir for 1 minute, pressing the tomato paste around the pan, until the paste darkens slightly and coats the vegetables.

Toast the rice lightly: Add the rinsed rice to the skillet. Stir for 1 minute so the grains are coated in the tomato and chorizo mixture.

Add the liquid: Pour the chicken broth into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Add the peppers: Stir the roasted red peppers into the broth and rice. Taste the liquid and add the remaining 1/2 teaspoon salt if it needs it.

Return the chicken: Return the chicken and any juices from the plate to the skillet. Spread the pieces across the rice as evenly as you can.