Cut the peppers into quarters and remove the seeds, wash and cut into cubes.
Peel the onions and cut into cubes, too, about 1 cm.
Garlic peel and finely chop.
Chicken carcass wash, dry wipes and a large knife, cut into 8 pieces of portioned.
Heat the oil in a frying pan over medium heat.
Sprinkle the slices of meat with salt and black pepper and fry until golden brown in hot oil in portions.
Put the fried chicken on plate.
Add to the pan 1 tablespoon oil.
Fry the onion and pepper over medium heat for 2-3 minutes, add the garlic and cook another minute.
Add the paprika and rice and cook, stirring, for about 2 minutes, add salt, pour the white wine and let all Prokip for a further 2 minutes.
Wash tomatoes, cut in half and rub on a grater (or Peremel in a blender).
Add to rice tomatoes, broth and bay leaf and bring to a boil again.
If you pan is not suitable for cooking in the oven, to shift rice with vegetables and tomatoes in a form or a roasting pan, and top with chicken.
Cover the form with aluminum foil or a lid and bake in preheated oven at 180 oC on the bottom shelf for 50-60 minutes.
While preparing rice with chicken in the oven, coarsely chop the olives.
Wash the cilantro or parsley, tear off from it and cut leaves.
At the end of cooking, sprinkle the dish olives and herbs, season with additional salt and pepper, and let off stands in the oven for another 5 minutes.
Serve chicken with rice baked in the oven directly on a form or in a frying pan (if you bake in it).
Add to that delicious cuisine white homemade unleavened bread, baked on their own, and the reputation of an excellent hostess you provided.