Add the oil to a large skillet preheated over medium high heat.

Add the diced chicken to the hot pan, season it with salt and pepper and let it cook for about 5-8 minutes until your chickendevelops a golden brown color on all sides.

Add the onion, pepper and cook them for about 5-7 minutes or until they begin to soften.

Add the garlic and cook for one more minute, stirring constantly. Be careful to not burn your garlic.

Add the rice, tomatoes, olives and chicken broth to the pan, stir and bring it to a boil, reduce the heat to low, cover and cookfor about 20-25 minutes or until the rice is fully cooked.

Top with chives and enjoy!