Slice peppers in half, and cut in to 6 strips from each half.
Peel and slice onion into strips as with above peppers.
Drain dried tomatoes, and cut into 1/2 inch pieces.
In a wide shallow oven casserole dish, with lid, add 2 T. oil and heat.
When hot, add chicken breasts and brown on both sides. Remove and reserve on paper towels to remove excess oil.
Add remaining oil to casserole, add onions, and peppers and brown about 5 minutes.
Add garlic, chorizo and dried tomatoes and toss about.
Stir in rice and add stock, wine, tomato puree and paprika.
When casserole starts to simmer, turn heat down.
Place chicken gently on top of everything and sprinkle herbs over chicken.
Scatter olives, and orange wedges in among chicken.
Salt and pepper to taste.
Cover with tight fitting lid and cook over gentlest possible heat for 50 minutes-1 hour. Make sure rice is cooked but still has a little bite.
If desired, can be cooked in oven, at 350 degrees, for 1 hour.