There's this one that we use quite a bit, it's taken from "Pan-Cooked Chicken Dishes" which is one of the "Recipes From Around the World" series. I can't find an ISBN but
Amazon has it.
Serves 4
1.5kg Chicken cut into 12 pieces (we use chicken thighs and allow a couple per person)
1 Red, 1 Green and 1 Yellow Peppers cut into 8 pieces
2 Green Chillis finely chopped (optional)
450g Tomatoes skinned & chopped (we use a tin of chopped tomatoes)
1 Onion diced
2 tbsp Cooking Oil
Salt & Cayenne Pepper (or Chilli Powder) you can use Paprika for a milder dish
1 tsp Paprika
150g Long Grain Rice (we always use Basmati, it holds together better)
450 ml Vegetable Stock (we tend to use chicken stock as supermarket chicken doesn't have much flavour)
1 tsp dried Thyme
100g Green Olives stoned and roughly chopped (we use the ones that are ready stuffed with pimento and just halve them).
A few drops of Tabasco (use the green one for milder or the Chipotle one for a smokier taste)
2 tbsp shredded Flat Leaf Parsley
Heat the oil in a large frying pan dish.
Season the chicken pieces with salt and cayenne, add to the pan and cook for around 8 - 10 mins 'til nicely browned all over. Remove from pan and keep warm.
Fry the Onion and Pepper and fry 'til browned (we prefer a bit of bite in our peppers so don't put them in 'til the onions are nearly cooked). Remove from pan.
Add the chilli, paprika and rice and stir 'til the rice is well coated with the oil.
Add the stock to the pan, cover and cook over a low heat for 10 minutes.
Return the chicken, onion and peppers to the pan, add the thyme and tomatoes, cover and simmer for 20 minutes.
Stir the olives into the dish. Add the tabasco, taste and season if necessary.
Sprinkle with the parsley to serve.
Because we like our peppers crisper we don't add them 'til the Olive stage.
Currently investigating the Hillmans of Sussex.