Instructions: Rinse chicken; pat dry. Sprinkle chicken with salt and pepper. In a 12 inch skillet heat olive oil over medium-high heat. Add chicken and cook about 10 minutes or until browned, turning once. Remove chicken, reserving 1 tablespoon drippings in skillet.

Add onion, sweet pepper strips, and garlic to skillet; cook and stir for 4 to 5 minutes or till vegetables are tender. Stir in rice and saffron. Add olives; wine, vermouth, or chicken broth; and 1 1/2 cups water. Bring to boiling. Return chicken to skillet; reduce heat. Simmer, covered, about 25 minutes or until chicken is no longer pink and rice is tender. Serve with lemon wedges.

Servings:
6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.