Heat oven to 200C/fan 180C/gas 6. Heat the oil
in a large, shallow ovenproof pan, add the chicken
and cook for 3-4 mins until golden all over. Remove
from pan and set aside.
Add the onion and peppers, and cook for 3 mins
or until lightly golden. Tip in the garlic and fry for
a min. Stir in the rice, then the tomatoes, stock
and reserved chicken. Turn up the heat and bring
to the boil before transferring to the oven to cook,
uncovered, for 20 mins. Season to taste and drizzle
over the pesto before serving.