Chicken rice with tomato, basil and mozzarella

Method

1. Put a large lidded saucepan over a medium-high heat and add a drizzle of oil. Add the chicken and cook for 3-5 minutes, stirring occasionally, until browned all over, then lift out and set aside. Add another glug of oil followed by the onion, pepper, chilli (if using) and garlic with a pinch of salt. Turn the heat down to low-medium and cook for 10 minutes, stirring often.
2. Put the chicken back in the pan along with the wine and herbs. Leave to simmer for 3 minutes until reduced by half, then add the chopped tomatoes, stock and olives. Turn the heat to low, cover and simmer for 10 minutes. Stir in the rice and simmer for a further 10 minutes uncovered.
3. Meanwhile, make a quick pesto by grinding the pine nuts, garlic, parmesan and chopped basil into a paste in a pestle and mortar (or pulse briefly in a small processor). Stir in the oil, then taste and season with salt, pepper and a dash of lemon juice or cider vinegar.
4. Scatter the mozzarella over the rice, then cover and leave to gently cook for a final 5 minutes. Drizzle over the pesto and serve.