| INGREDIENTS 500 grams chicken thigh 2 red onion sliced 2 bottles red pepper pesto Half litre veg stock 1 cub boiled long grain or paella rice 2 teaspoon paprika 2 sliced red peppers 1 teaspoon turmeric Hal cup frozen peas 4 boiled eggs 3 red pesto jars METHOD Boil rice, and set aside Marinade the chicken with pesto Add to large non-stick pan with red onion Add stock allow to simmer Add red peppers, paprika, turmeric Allow simmering for 30 min Add peas for a further 2 mins When meat is cooked add rice and mix well Turn off the heat Plate up with squeeze of lemon |   |
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