In a large frying pan add the chorizo cubes, fry stirring constantly until browned, add the onions and cook until translucent.
Add the bell pepper, garlic and saffron. Stir fry for around 2 minutes.
Mix in the rice and fry until the rice is translucent.
Pour in the white wine and cherry tomatoes, let it cook until all the liquid is evaporated.
Add the chicken stock and mix well.
Arrange on top the chicken pieces and the vegetables, let it simmer for around 20 minutes or until the rice is done.