Start by patting the chicken dry with paper towels. Season with salt, pepper, and minced garlic.
In a frying pan, heat the olive oil until very hot (but not smoking). Sear the chicken pieces on each side, allowing them to brown. Reserve the par-cooked chicken on a dish.
To the same pan, add the diced tomato, onion and pepper and sauté in olive oil (add another tablespoon if necessary). When the onion is translucent (about 8 minutes), add the rice and paprika, and sauté for about one minute, stirring constantly and making sure to coat all of the grains with oil.
Add the chicken broth. Bring to a boil, then reduce heat.
Add back the chicken pieces and simmer, covered, for about 15 minutes until the rice is cooked and almost all liquid has disappeared.6.Uncover and turn up the heat, until the rice has absorbed all of the liquid and you hear that the bottom of the rice is starting to crisp. 7.Remove from the heat and let the rice rest for about five minutes. Then stir the dish and serve immediately.
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