Heat 3 Tbsp olive oil in a dutch oven on medium high heat. Saute diced chorizo until browned and then remove from pan. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. Cook a few minutes on each side, just enough so that the chicken has browned. Use tongs to remove from pan and set aside.
Char red pepper directly over burner. Remove stem/seeds and dice along with one onion and garlic. Saute until onion is translucent.
Add tomato paste and saute for 1-2 minutes.
Put red beans in bowl and smash on the side with spoon. Add to pot.
Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown.
Place the chicken pieces on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.