Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced chorizo and cook for 3 to 4 minutes until it releases its vibrant red oils and starts to crisp at the edges. Use a slotted spoon to transfer the chorizo to a plate, leaving the flavorful oil in the pot.

Season the chicken thigh pieces with a pinch of salt and black pepper. Add them to the pot and sear in the chorizo oil for 5 to 6 minutes, stirring occasionally, until browned on all sides. Transfer the chicken to the plate with the chorizo.

In the same pot, add the chopped onion and diced red bell pepper. Sauté for 5 to 7 minutes until the vegetables are softened and the onion is translucent, scraping up any browned bits from the bottom of the pan. Stir in the minced garlic, smoked paprika, and dried oregano, cooking for 1 more minute until highly fragrant.

Pour in the diced tomatoes with their juices and the chicken broth. Bring the mixture to a gentle simmer, then return the browned chicken and chorizo to the pot. Cover and let it simmer over medium-low heat for 15 minutes to allow the flavors to meld and the chicken to cook through entirely.

Stir in the drained cannellini beans, gently folding them into the stew so they do not break apart. Simmer uncovered for another 5 to 10 minutes until the sauce has thickened slightly and the beans are heated through.

Remove the pot from the heat and stir in the fresh parsley. Taste the broth and adjust the seasoning with additional salt and pepper if needed. Serve hot in shallow bowls with a thick slice of crusty artisan bread to mop up the savory, smoky sauce.