Start by cooking your rice for about twenty minutes.

Slice and cook your chicken breasts.

Chop and peel your onion.

Seed and slice your red pepper.

Heat oil in a paella pan.

Disolve chicken stock cube in one cup of boiling water.

Add onion to paella pan and fry until soft.

Add all other ingredients, apart from rice and pepper.

Let simmer for 5 minutes.

Add rice, and stir until warm through.

Sprinkle black pepper over dish.

Serve, preferably with a glass of white wine.