Chicken, chorizo, and pasta what could be better? The Orzo, the pasta element gives the dish a silky texture the likes of which you get with no other pasta.
Preheat oven to 200°C. Heat 1 tablespoon of oil in a large casserole, use the oil from chargrilled peppers or 1 tablespoon of olive oil.
Add onion and garlic, cook for a few minutes until softened.
Meanwhile, cut the chorizo into thick coins and cut the chicken thighs in three. Add to the pan and cook until chorizo starts to omit it's paprika oils.
Stir in the paprika and chargrilled peppers. Then pour in the red vermouth and canned tomatoes. Fill both cans 1/2 way with water swirl about and tip into the pan.
Add the orzo and 1 tsp sea salt flakes at this stage. Bring to the boil then stir everything through before transferring to the oven for 35 - 40 minutes until most of the liquid has been absorbed.
When it has had its time in the oven remove. Season to taste. If too thick stir through a little boiling water until silky and smooth. Ladle into serving bowls and scatter with chopped parsley.