Step 1

Heat half the oil in a large, deep frying pan over medium-high heat. Rub chicken with 1 1/2 tablespoons seasoning. Cook chicken, turning, for 7 to 8 minutes or until golden and almost cooked through. Transfer to a plate. Cover to keep warm.

Step 2

Heat remaining oil in pan over medium- high heat. Add onion. Cook, stirring, for 4 minutes or until softened. Add rice, garlic and remaining seasoning. Cook, stirring, for 1 minute or until fragrant. Add 2 cups water, capsicum and stock. Bring to the boil. Reduce heat to low. Top with chicken. Cover. Cook for 15 minutes or until rice is tender and chicken is cooked through.

Step 3

Sprinkle pilaf with olives and parsley. Serve with lemon wedges.