Season the chicken with 1 tablespoon of the Essence. In a shallow bowl, season the flour with the remaining 1 teaspoon Essence. Add the chicken and toss to coat evenly, shaking to remove any excess flour.
Heat the oil in a large heavy skillet over medium-high heat. Add the chicken and cook until lightly browned, about 2 1/2 minutes on each side.
Transfer the chicken to a plate and add the chorizo to the pan. Cook, stirring often, until the chorizo is beginning to brown, about 2 minutes. Add the potatoes, onions, and bell peppers. Cook, stirring often, until the onions soften, about 2 minutes. Add the tomatoes, garlic cloves, olives, salt, black pepper, and crushed red pepper flakes and stir well. Add the white wine and parsley, and return the chicken to the pan. Bring to a boil, then reduce the heat to medium-low. Simmer, covered, until the chicken falls from the bone, about 45 minutes.
Stir in the green onions. Serve with the hot rice, allowing two pieces of chicken per person, and sprinkle the cheese on top.
Yield: 4 servings