Stewed Rice with Chicken
Rinse chicken, pat dry and divide drumsticks and thighs at the joint. Season with salt and pepper. Heat 2 tablespoons of oil in a clay pot and browm chicken for about 2 minutes per side. Remove from the pot.
Peel onions and garlic and dice finely. Rinse and halve bell peppers, remove seeds and ribs and cut into small cubes. Dice bacon finely. Saute bacon in remaining oil in the pot. Add prepared vegetables and saute for 1-2 minutes. Add well-drained olives and rice, mix well. Add broth, sprinkle with saffron and season with salt and pepper, return chicken to the pot. Cook, covered, in preheated oven at 180°C (approximately 350°F) for about 30 minutes.
Season with salt, pepper and lemon juice and serve in the pot.