Chicken and vegetable paella

1. Heat the La Española light olive oil and chopped garlic in a large pan, add the chicken and saute for 2 minutes.
2. Add the mange-tout peas and continue to sauté.
3. Add the fried tomato sauce, rice and paella seasoning.
4. Add the chicken broth and allow to boil for 12 minutes.
5. Place the pan in the oven for 5 minutes.
6. To garnish, add the lemon slices on top of the paella.

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