Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice

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3 tablespoons extra-virgin olive oil, divided

1 tablespoon butter

1 large onion, chopped, divided

Salt and black pepper

1 1/2 cups white rice

3 cups chicken stock, divided

4 (6-ounce) boneless, skinless chicken breasts

1/2 tablespoon smoked paprika, 1/2 a palm full

1 teaspoon dry thyme, 1/3 of a palm full

3/4 pound chorizo sausage, in packaged meats case near kielbasa, cut in 1/2 lengthwise then thinly sliced

2 large cloves garlic, chopped

1 small carrot, peeled and grated

2 roasted red peppers, chopped

1 (10-ounce) box frozen peas

1/4 cup chopped flat-leaf parsley, a generous handful