Heat the oil in a large frying pan and add the onions and garlic. Cook for 5 minutes. Stir in the jerk paste, chicken pieces and peppers and cook for a further 5 minutes.
Stir in the tomatoes, mixed herbs, tomato purée and chicken stock. Bring to the boil, then simmer, uncovered, for 5 minutes.
Microwave the rice according to the instructions on the packet. Add the chorizo, rice, courgette and half the parsley to the pan. Simmer for a further 5 minutes, until the chicken is cooked with no pink remaining. Top with the remaining parsley and serve.