Cook a thick chicken broth (can add chicken bouillon cubes).

Potatoes, pepper, peeled tomatoes cut into cubes, garlic chop, all this with 2 tablespoons of vegetable oil and wine into a saucepan and stir. Season with salt and pepper and cook for 15 min.

Add the rice and peas and with constant stirring to put out a couple of minutes. Chicken remove from broth, white meat cut into small pieces and together with 500 ml of broth and add to vegetables. Cook for about 20 minutes until the rice is tender. Add greenery.

Pour into bowls and sprinkle with freshly grated Parmesan cheese, garnish with sprig of parsley. Bon appetit!