1. Heat 45-60ml (3-4 tablespoons) of olive oil in a large Dutch oven over medium-high heat, approximately 200°C (400°F).

2. Add 225g (0.5 lbs) of sliced chorizo and cook, stirring occasionally, until browned, about 5 minutes. Remove the chorizo with a slotted spoon and set aside.

3. Add 1 large chopped onion to the pot and cook until softened, about 5 minutes.

4. Add 2 cloves of minced garlic and cook for 1 minute.

5. Add 675g (1.5 lbs) of chicken to the pot, stirring to coat with the onion mixture. Cook until the chicken is browned on all sides, about 5-7 minutes.

6. Sprinkle 30g (2 tablespoons) of all-purpose flour over the chicken and cook for 1 minute.

7. Add 475ml (2 cups) of chicken broth, 240ml (1 cup) of heavy cream, and the browned chorizo. Bring to a boil, then reduce the heat to low, approximately 150°C (300°F), and simmer, covered, until the chicken is cooked through and the sauce has thickened, about 20-25 minutes.

8. Stir in 2 teaspoons of soy sauce, 1 teaspoon of dried oregano, 0.5 teaspoon of smoked paprika (if using), 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

9. Serve the stew hot, garnished with chopped parsley or cilantro if desired, alongside steaming hot rice and crusty bread.