So! Chicken legs (I used skinless) cut in half and put in a pan (a saucepan, a deep pan, a baking dish) with hot oil and fry to pieces "grabbed" until light brown. Spread on a plate

In the same pan sent chopped onion and garlic, fry, stirring, about a minute or two

Add the chopped pepper, fry again. Then put washed rice and fry all together for about a minute. Then put the chicken, pour the broth (if it's not salty, salt), add the saffron, bring over high heat to a boil, cover with a lid and on low heat cook for 20 minutes. For fans, you can add the cilantro. Here I must say that I'm a member of the party of haters and cilantro fresh, but I do so: put the whole bunch of cilantro when cooking, and then, when ready, take out and throw away. Clear taste is not felt, but the shade gives.

After 20 minutes, fall asleep peas, stir, add oregano. You can now turn off the stove. Give the dish a little to steep...

...and serve sprinkled with chopped olives to taste!

Bon appetit!