Spanish Rice

For this I use a 4" tall Cast Iron dutch oven. Preheat oven at 375 degrees.
Cut your chicken breasts into strips.
Starting on stove-top on med-high heat melt the butter and sear the chicken strips on all sides. Add all your veggies, olives and capers. Saute and stir 3-5 minutes or until translucent. Add rice and spices, simmer for 2 more minutes. At this point add your broth and incorparate all ingredients and cover. Leave pot on stove until a start of simmering appears. Then place the covered pot in oven and let bake for 35-40 minutes.
Uncover and let rest while you set your table.
Buon appetito!