Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced chorizo and cook until lightly browned and the flavorful red oils are released, about 4 to 5 minutes. Use a slotted spoon to transfer the chorizo to a plate, leaving the oil in the pot.

Season the chicken thigh pieces with a pinch of salt and pepper. Increase the heat slightly to medium-high and add the chicken to the chorizo oil, cooking until browned on all sides, about 5 to 6 minutes. Transfer the chicken to the plate with the chorizo.

Lower the heat back to medium and add the diced onion and red bell pepper to the pot. Sauté until the vegetables are softened and translucent, about 5 minutes, scraping up any browned bits from the bottom of the pan.

Stir in the minced garlic, smoked paprika, and dried oregano, cooking until highly fragrant, about 1 minute. Pour in the dry white wine to deglaze the pot, simmering until the liquid has reduced by half, about 2 minutes.

Return the cooked chicken and chorizo to the pot. Stir in the diced tomatoes with their juices, rinsed beans, and chicken broth. Bring the mixture to a gentle boil.

Reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes, allowing the flavors to meld and the broth to thicken slightly. Taste and adjust the seasoning with salt and pepper if necessary.

Remove the pot from the heat and stir in the fresh chopped parsley. Serve hot in shallow bowls with warm, crusty bread on the side to soak up the rich, smoky tomato broth.