Pat dry chicken pieces with paper towel. Place in a bowl with the spice rub ingredients and combine well.
Place a large shallow casserole pot on high heat. Add 3 tbsp olive oil and fry off chicken pieces in batches, for approx. 3-4 minutes each side (until really crispy and golden). Remove and set aside.
To the same pan, add 1 tbsp olive oil and fry off onion and garlic for 2-3 minutes, stirring, so it doesn’t burn. Add the chorizo pieces and cook, stirring for 3 minutes (until they release oil and start to crisp up). Add in butter and stir through. Add in the soaked rice and combine well with the chorizo mix. Pour in the chicken stock, stir through and bring to the boil. Then turn the heat down to a very low simmer. Add the chicken pieces back to the pan, sit them on top of the rice and try not to let the crispy skin sink into the liquid. Place the lid on the pot and simmer on low for 15-20 minutes. Take off the heat and scatter with chopped parsley. Squeeze over lemon juice and season really well. Serve immediately.
Tip: Check the dish after 15 minutes, as the rice may be ready at this point, you don’t want to overcook the rice, it will continue to cook for the next few minutes so a little liquid in the rice is ok.
