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Heat olive oil in a large pan over medium high heat
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Season chicken on both sides with salt and pepper
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Place chicken in the pan and brown on both sides. About 5 minutes per side
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Remove chicken from pan and place aside
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Discard the excess oil in the pan leaving just 1 tablespoon of fat
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Toss the onion, pepper and garlic in the same pan. Add salt and cook for 2-3 minutes or until they soften
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Add the olives and cook 1 more minute
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Add the rice and mix with a wooden spoon so the rice gets coated with the veggies
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Pour in the water and chicken stock. Add the saffron and stir. Cook until liquid starts boiling
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Add the chicken back in the pan on top of the rice
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Cover pan with a lid and reduce the heat to low
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Cook for 25 minutes more or until chicken is cooked through and rice is fluffy
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Sprinkle parsley and enjoy!