Arroz con pollo

Season the chicken pieces with sea salt and freshly ground black pepper.

Heat a large, heavy-based casserole dish over a medium to high heat and add the oil. Add chicken pieces and cook until golden brown on all sides. Remove chicken from the casserole dish. Leave 1/4 cup (60ml) oil in dish.

Add the onions, garlic, paprika, oregano, saffron, salt, white pepper, green capsicum and bacon; cook, stirring, until the onions are transparent. Add the rice; cook, stirring, until the grains are coated. Add the chicken stock and semi-dried tomatoes. Bring to the boil over a high heat, stirring well with a wooden spoon.

Return the chicken and any juices to the rice mixture in the pan. Cover with a lid and simmer over a low heat for 20 minutes. Add olives, cover and cook for a further 5 minutes