Step 1

Preheat the oven 355 F.

Step 2

Season chicken with ½ teaspoon of salt and ⅛ of pepper on each side.

Step 3

Heat 2 tablespoons of olive oil in a large Dutch Oven pan on a medium heat.

Step 4

Cook chicken on both sides for 7 minutes until skin is crispy and brown.

Step 5

Transfer chicken to a plate and wipe the pan.

Step 6

Heat the remaining tablespoon of olive oil in a pan and saute onion, garlic and both peppers for 3 minutes.

Step 7

Add paprika and rice and cook stirring until well coated.

Step 8

Add white wine and cook for 3 minutes.

Step 9

Stir in saffron, diced tomatoes, bay leaf, remaining salt and pepper, chicken stock and bring to a boil.

Step 10

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.

Step 11

Remove from the oven, stir in olives.

Step 12

Adjust salt and pepper if needed.

Step 13

Sprinkle with parsley and serve immediately!