Heat the olive oil in a large pot over medium heat. Let it shimmer for a minute.

Sauté the diced onion and minced garlic until they become translucent, about 3-4 minutes.

Add the sliced red and green bell peppers, cooking until softened, roughly 5 minutes.

Stir in the cubed pancetta and sliced chorizo, cooking until browned, about 4-5 minutes.

Cook the chopped chicken breasts until no longer pink, about 6-8 minutes.

Mix in the long grain white rice, stirring thoroughly and letting it toast slightly for about 2 minutes.

Pour in the chicken stock and bring to a vigorous boil.

Reduce the heat, cover, and simmer for about 30 minutes, stirring occasionally until the rice is al dente and creamy.

Season with black pepper, Espelette pepper, and salt to taste.

Serve topped with crumbled hard-boiled eggs.