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Chicken breast fillets		2
Salt & pepper		a pinch each
Olive oil		2 tbsp
Garlic		1 clove
Onion		1
Pancetta		50g
Short grain rice		180g
Paprika		1 tbsp
Turmeric		1 tbsp
Pepper		1 tsp
Peppers (green, yellow, red)		1/3 each
Chicken stock		800ml
Lemon wedge		1

Method

Prep

5min

Cook

25min

Cut the chicken to bitesize pieces, season with the salt & pepper and rub well. Keep aside for 10 minutes.

Put the olive oil in a frying pan and fry the chicken on medium heat for 5 minutes.

Add the smashed garlic, 1/4 onion chopped and the pancetta and fry for a further 5 minutes on medium heat, until the oil is nicely flavoured.

Add the rice, paprika, turmeric and pepper and stir for about 1 minute, then add 600ml chicken stock.

Slice the remaining 3/4 onion and the peppers and arrange attractively on the top, with the olives. Simmer slowly for 20 minutes on low medium heat.

Check the rice - if it's still uncooked, add more chicken stock and continue to simmer.

When the rice is nicely cooked, you'll know this dish is ready because you'll hear it start to crackle and crisp up. Serve on a dish accompanied by a wedge of lemon.

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