Heat oil in large saucepan

Add onion and cook until soft (about 5 minutes)

Add garlic, chillies & chicken and cook for 5 - 7 minutes

Add peppers & rice and cook until rice is translucent

Add 50g of the butter

Add half of the stock and stir

Keep adding stock as the rice absorbs it

Once the rice is cooked, turn off the heat and let rest for 5 minutes

Season with salt and pepper

Add remaining butter, parmesan & coriander and stir gently