Season chicken with ½ teaspoon of salt and ⅛ of pepper on each side.
Heat 2 tablespoons of olive oil in a large Dutch Oven pan on a medium heat.
Cook chicken on both sides for 7 minutes until skin is crispy and brown.
Transfer chicken to a plate and wipe the pan.
Heat the remaining tablespoon of olive oil in a pan and saute onion, garlic and both peppers for 3 minutes.
Add paprika and rice and cook stirring until well coated.
Add white wine and cook for 3 minutes.
Stir in saffron, diced tomatoes, bay leaf, remaining salt and pepper, chicken stock and bring to a boil.
Place chicken on top of rice, cover a pan with an ovenproof lid or aluminium foil and braise in the oven for 30-40 minutes until rice is cooked.
Remove from the oven, stir in olives.
Adjust salt and pepper if needed.
Sprinkle with parsley and serve immediately!
ChickenFor this recipe you can use chicken drumsticks or chicken breast in place of chicken thighs. For drumsticks cooking time doesn't change.However, if you use skinless and boneless chicken breast, reduce the initial browning time to 3 minutes per side and cook in the oven for no more than 20-25 minutes.If you have an instant meat thermometer, it should read at least 165F in the thickest part of the chicken breast.WineIf you don't want to use the wine, that's OK. Simply skip it. The dish will still be very delicious.
--- Nutritional Information Should Be Considered An Estimate ---