Chicken and chorizo rice bake

2 tbsp olive oil

4 cornfed chicken breasts, skin on and bone removed

1 large onion, peeled and sliced

2 garlic cloves, peeled and crushed

100g Spanish chorizo, sliced

50g sundried tomatoes, cut in half

1 yellow pepper, core & seeds removed and diced

350g long grain rice

1 large pinch of saffron threads, soaked in 2 tbsp of boiling water

150ml dry white wine

500ml Chicken Stock

100g fresh/frozen peas

8 cherry tomatoes, cut into quarters

Sea salt

2 tbsp roughly chopped fresh flat-leaf parsley

Zest of ½ lemon