2 tbs olive oil
2 1/2 lbs chicken parts
1 med onion, thinly sliced
1 lg green bell pepper, cut into thin strips
2 cloves garlic, minced
1 cup rice
1 (16 oz) can no-salt-added whole tomatoes
1 3/4 cup chicken broth (preferably reduced-sodium)
1 bay leaf
2 tsp paprika
1/4 tsp black pepper
1/2 cup pitted black OR pimiento-stuffed green olives

in a flameproof casserole or dutch oven, warm 1 tbs of the oil over medium-high heat. add the chicken and cook until browned all over, about 10 minutes. transfer the chicken to a plate and set aside.

add the remaining 1 tbs oil to the casserole. add the onion, bell pepper, and garlic, and cook, stirring frequently, until the onion is translucent, about 5 minutes.

add the rice and cook, stirring constantly to coat with the oil, for 2 minutes. add the tomatoes, broth, bay leaf, paprika, and black pepper, and break up the tomatoes with the back of a spoon.

return the chicken to the pan. bring the mixture to a boil, reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the chicken is cooked through, about 20 minutes.

remove and discard the bay leaf. stir in the olives and serve the chicken and rice hot.

serves 4