Rub the chicken with the garlic and sprinkle with the oregano and cumin. Season with salt.
In a large pot, preferably enameled cast iron, brown the chicken over medium to high heat in the oil, for about 10 minutes. Set aside on a plate.
In the same pan, gently fry the chorizo for about 2 minutes. Add the onion and chipotle pepper and cook for about 4 minutes.
Add the rice and paprika and cook for 1 minute, stirring to coat the rice. Return the chicken to the pan and add the broth. Bring to a boil. Cover and cook over low heat for about 25 minutes. Turn off the heat and let rest for 15 to 20 minutes.