Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Season chicken thighs with salt and pepper, then sear skin-side down until golden brown and crispy, about 5-6 minutes. Flip and cook for 2 more minutes, then remove from the pot and set aside.

In the same pot, add the sliced chorizo and fry for 2-3 minutes until it releases its paprika-infused oil and becomes slightly crisp.

Add the onion and red pepper to the pot with the chorizo. Cook for 5 minutes until softened, stirring occasionally to coat in the chorizo oil. Add the garlic and smoked paprika, cooking for another minute until fragrant.

Pour in the chopped tomatoes and chicken stock. Stir well to combine, scraping up any browned bits from the bottom of the pot.

Return the chicken thighs to the pot, nestling them into the sauce. Bring to a simmer, reduce heat to low, cover, and cook for 25 minutes.

Stir in the drained cannellini beans gently and cook uncovered for another 5-10 minutes until the sauce thickens slightly and the beans are heated through.

Serve hot, garnished with fresh parsley.