2 tsp olive oil 8 (about 800g) chicken thigh fillets, excess fat trimmed, halved 2 x 410g cans Ardmona Rich & Thick chopped tomatoes with roasted capsicum 625ml (2 1/2 cups) water 440g (2 cups) arborio rice 125ml (1/2 cup) water, extra 150g (1 cup) frozen peas

Preparation
1. Heat oil in a 25cm (base measurement) non-stick paella pan or frying pan over medium heat. Add the chicken and cook, turning, for 5 minutes or until browned. Transfer to a plate.
2. Add the tomato, water and rice to the pan and stir until well combined. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low.
3. Return the chicken to the pan and cook, without stirring, for 15 minutes.
4. Add the extra water to the rice mixture and sprinkle over the peas. Cook for 8 minutes or until the rice is tender and all the liquid is absorbed. Season with salt and pepper. Divide among serving plates to serve.