Spanish-style chicken pilaf

Ingredients

• 2 tablespoons vegetable or olive oil
• 550 grams chicken thigh fillets, trimmed, cut into 3cm pieces
• 1 medium brown onion, finely chopped
• 1 clove garlic, crushed
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1 medium red capsicum, coarsely chopped
• 2 chorizo sausages, sliced
• 1 cup medium-grain white rice
• 400 grams can chopped tomatoes
• 1 1/2 cup reduced-salt chicken stock
• 150 grams frozen pea and corn mix
• 1 tablespoon finely grated lemon zest
• 1 tablespoon lemon juice
• 1/2 cup coarsely chopped flat-leaf parsley
• 1/3 cup drained, sliced spanish black olives
• crusty white bread, to serve