600g chicken thigh
1 brown onion
200g Arborio rice
500ml chicken stock
1 cup frozen peas
Heat 2 tablespoons olive oil in pan. Add diced onion, diced chicken and sliced chorizo. Cook until brown
Add uncooked rice and the contents of this jar, using the stock to rinse out jar.
Stir to combine. Cover with lid and simmer for 20 minutes.
Add peas and stir through. Simmer for a further 5 minutes.
Remove from heat. Rest for 5 minutes. Serve with chopped flat leaf parsley and lemon wedges.