Chicken Paella

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