1Cut the chicken into pieces and brown in butter with garlic.
2Separately we mix the tomatoes, ui, carrot and red pepper with 1 / 2 cup water.
3Add it to the chicken, let cook for about 20 minutes.
4Remove the chicken and put it back into the stew and add wine, chicken stock, salt and pepper to taste.
5Bring to a boil, add the rice, olives and peas, rudder such that the rice does not stick to the bottom of the pot.
6Lower the heat and place the lid on and let it cook for about 20 minutes, until the liquid has dried up and the rice is cooked.