Heat the oil in a large pan or flameproof casserole dish over medium heat.
Add the chicken things and brown on both sides then remove from the pan and set aside. They don’t need to be cooked fully.
Add chorizo to the pan and cook for 5 minutes to release the oil. (You can reduce this to 2 minutes if using cured chorizo).
Add the onion and cook for 5 more minutes to soften.
Add the garlic and peppers for 2-3 mins then stir in the paprika, oregano and tomato paste plus a generous pinch of salt and pepper.
Add the chicken back to the pan and pour over the tomatoes and chicken stock.
Bring to a boil then pop the lid on, turn the heat right down and simmer for 35-40 minutes.
Use two forks to roughly shred the chicken thighs in the sauce - they should fall apart easily.
Stir in the beans and cook for 5-10 minutes with the lid off until warmed through.
Serve with rice, pasta or crusty bread and a big green salad.