Season the chicken with salt, pepper and Piment d'espelette, (ground chili pepper from Basque country) and lightly dust with flour. In a hot pan add olive oil and brown the chicken pieces. Remove Chicken and add a little more olive oil if needed, 1/2 diced onion and 4 cloves chopped garlic. Sweat till soft and just starting to brown. Chop and add 4 whole peeled tomatoes. Saute a bit then add 1 1/2 to 2 cups rice and saute. add drained and rinsed artichoke hearts, a handful of olives and capers 2 cups chicken stock and 2 cups water. Check seasoning and add salt if needed. Arrange the chicken on top, bring to a boil and simmer covered 30 minutes or until liquid is absorbed. Remove the lid and let stand 5-10 minutes before serving.
Sorry no pictures again, but this was pretty delicious for being thrown together quickly and I loved that there was only 1 pan to clean. Or rather my husband loved that there was just 1 pan to clean.