Step 1

Heat the oil in a large saute pan over a medium heat. Add the chicken breast pieces and cook for 5 minutes until starting to brown all over.

Step 2

Add the per peri seasoning, garlic and onion and fry for another 3-5 minutes until the onion starts to soften.

Step 3

Add the peppers, stock, tomato purée, rice and plenty of salt and pepper. Put the lid on the pan and reduce the heat to low. Cook for 15 minutes.

Step 4

When the rice is nearly cooked and the stock is almost absorbed, add the peas. Put the lid back on and cook for a further 5 minutes, until everything is cooked through.