Step 1

Brown the chicken pieces: Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat.Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.)Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.

Step 2

Brown the rice: Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan.Don't stir too much or you will prevent it from browning. Let the rice brown and then stir a little to let more of it brown.

Step 3

Add onion and garlic: Add the onion and garlic to the pan. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.

Step 4

Place the chicken pieces, skin-side up, on top of the rice.

Step 5

Add stock, tomato, salt, oregano: In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken.

Step 6

Simmer, covered: Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done.Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.