A delicious one-pot dish perfect for cooking outdoors to feed a crowd of hungry campers
Brown the chicken pieces on both sides, seasoning them with salt and pepper as you go. Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done.
Add the rest of the oil, then the peppers and cook for another 5 minutes.
Press the rice down into the liquid if it isn't already submerged and place the chicken on top. Add the lemon wedges and olives around the chicken. Cover and cook in the oven for 50 minutes.
The rice should be cooked but still have some bite, and the chicken should have juices that run clear when pierced in the thickest part with a knife. If not, cook for another 5 minutes and check again.