Peel and finely chop the onion, peel the garlic and mince it. Coarsely chop the chorizo and the roasted bell pepper.
Heat 1 tablespoon of oil in an ovenproof skillet over medium-high heat. Once hot, add the onion, garlic, pepper, chorizo, paprika and paprika. Cook for about 5 minutes, or until it begins to soften, stirring frequently.
Add the rice and stir everything until the rice is coated. Pour in the passata and broth. Dip the chicken in the sauce, cover the baking dish with silver foil and place in the oven. After 35 minutes, remove the aluminum foil and bake for another 15 minutes until the rice and chicken are done. Add another bit of broth if necessary.
Finely chop the parsley leaves and sprinkle on top. Cut the lemon into wedges to squeeze on top. Delicious with a salad.