Step 1 Place a large non-stick pan over medium-high heat and spray with oil. Cook chicken, in batches, then remove from pan and set aside.
Step 2 Add onion and chorizo to pan and cook for 2–3 minutes, stirring occasionally, until onion has slightly softened.
Step 3 Add rice and turmeric and cook for 2 minutes, coating grains with onion. Add passata, capsicum, garlic, mushrooms, chilli flakes, stock and 1 cup water. Bring to the boil, reduce heat to low and cook for 20–25 minutes, or until all liquid is absorbed.
Step 4 Return chicken to pan with beans and peas. Toss and heat through. Serve with fresh parsley and lemon wedges.