2 or 3 chicken breasts (cut into pieces and seasoned with salt and pepper, then dusted with flour)
1/2 green pepper, deseeded and diced
1/2 red pepper, deseeded and diced
1/2 yellow pepper, deseeded and diced
2 slice of pancetta, chopped
3 garlic cloves, minced
1 medium onion, diced
Italian parsley, leaves picked and finely chopped
salt and black pepper, to taste
good pinch of saffron
1.5 teaspoons smoked sweet paprika
400 grams long grain rice
2 medium tomatoes, chopped
1 litre chicken broth
1 lemon, cut into wedges
Place chicken broth and saffron in a pot and heat it until it becomes hot, then set heat on low to keep it warm. In a paella pan or a large wide-based pan, heat a couple tablespoons of olive oil and cook the chicken until all sides are golden brown. Remove chicken and place it on a baking sheet and into the oven at 350F for 5 minutes, then turn off heat and leave it in oven to keep warm.
In the same pan, cook the pancetta over medium heat until it is crispy, then add the onions and cook, stirring occasionally, until softened. Add the garlic and cook until fragrant, then add peppers and tomato, and season with salt and pepper and cook until softened. Sprinkle smoked paprika into pan, and follow with rice and stir well so that each grain of rice is well coated in oil. Add broth, then cover with lid and leave to simmer gently for about 20 minutes.
Make sure you stir it occasionally to prevent the rice from sticking to bottom of pan. When the rice is done, taste and season if necessary. Remove chicken from the oven and arrange on top of pan. Garnish with chopped parsley and wedges of lemon.