Brown the Chicken: Pat the chicken pieces dry with a paper towel and season them generously with salt and pepper. Heat the oil in a large, heavy-bottomed pan or Dutch oven with a tight-fitting lid over a medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding) and brown on all sides for 5-7 minutes. It doesn't need to be cooked through. Remove the chicken with a slotted spoon and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onions to the same pan, scraping up any browned bits from the bottom. Cook for about 6-8 minutes, stirring occasionally, until the onions are soft and translucent. Add the minced garlic and cook for another minute until fragrant.

Bloom the Spices: Add the sweet paprika and dried oregano to the pan. Stir constantly for about 30 seconds. I find that this step of 'blooming' the spices in the oil really awakens their flavour and gives the final dish a much deeper colour and taste.

Combine Ingredients: Stir in the rinsed rice and the tomato purée, mixing well to coat every grain in the spiced oil. Cook for a minute, then return the browned chicken (and any juices from the plate) to the pan.

Simmer: Pour in the hot chicken stock and give everything a good stir to combine. Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest possible setting.

Cook the Rice: Cover the pan with a tight-fitting lid and let it simmer gently for 15 minutes. It is crucial that you do not lift the lid or stir during this time. Let the steam do its work.

Rest the Dish: After 15 minutes, turn off the heat completely but leave the pan on the hob with the lid on. Let it stand, undisturbed, for another 10 minutes. This resting period allows the rice to finish cooking in the residual steam and absorb the last of the liquid, resulting in a perfectly fluffy texture.

Serve: Remove the lid, fluff the rice and chicken gently with a fork, and stir through the chopped fresh parsley. Check the seasoning and add more salt and pepper if needed before serving hot.