Instructions: Spray chicken with nonstick cooking spray. Sprinkle with salt, pepper, and paprika. Heat a large nonstick skillet over medium heat and spray with cooking spray. When hot add chicken and cook about 4 minutes, turning once, or until chicken is browned on both sides. Remove to plate and set aside. In the same pan saute green peppers, onion and garlic until vegetables begin to soften. Add tomatoes and bouillon. Cook uncovered until tomatoes are softened, about 5 minutes. Return chicken to skillet.

Reduce heat, cover and simmer until chicken is cooked through, about 10 minutes. Stir in roasted peppers and olives and heat. Serve over saffron rice.

NOTES : The original recipe called for 2 tbsp. olive oil. I think chicken thighs (boneless and skinless) would work well in this recipe.

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