1 tablespoon vegetable oil
14 ounces chorizo, cut into 1/2 inch slices on the diagonal
1 small onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1/4 teaspoon pimenton or paprika
2 cups short- or medium-grain rice
1 pinch saffron threads
2 bay leaves
4 cups chicken stock
1 1/4 pounds roast chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks)
1/2 cup frozen peas
1 tomato, chopped
Coarse salt and freshly ground black pepper to taste