Chicken and chorizo rice bake

2 tbsp rapeseed oil

25g butter 

8 chicken thighs 

1 large onion, peeled and sliced 

2 garlic cloves, peeled and crushed 

100g chorizo, sliced 

350g long grain rice 

2 tsp turmeric 

150ml white wine 

600ml chicken stock 

100g frozen peas 

sea salt 

2 tbsp flat-leaf parsley, roughly chopped