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1
Heat a medium pot with a tight-fitting lid over medium-high heat.
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2
Add 1 tablespoon of the EVOO, once around the pan.
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3
Add the orange zest, raisins, rice, bay leaf, salt, and pepper and stir them to coat in the oil.
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4
Add 2 1/2 cups of the chicken stock.
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5
Bring the stock to a boil, cover the pot, and reduce the heat to a simmer.
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6
Cook for 15 to 18 minutes, until the rice is tender.
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7
Discard the bay leaf.
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8
Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO.
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9
Add the bacon and cook it until its nice and crispy, about 2 to 3 minutes.
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10
In a shallow dish, combine the juice of 1/2 orange, half of the rosemary, and salt and pepper.
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11
Add the chicken and turn to coat.
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12
Remove the crisp bacon from the skillet to a paper-towel-lined plate and reserve.
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13
Return the skillet to the heat and add the seasoned chicken breasts.
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14
Cook the chicken for 5 to 6 minutes on each side, or until cooked through.
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15
Remove the chicken to a plate and cover it loosely with foil.
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16
Return the skillet to the heat and add the onions, celery, garlic, thyme, red pepper flakes, salt, pepper, and the remaining rosemary.
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17
Cook for about 3 minutes, stirring frequently, until the onions are slightly tender.
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18
Add the juice of half an orange and the wine, cook for a minute, then add the remaining cup of chicken stock and the green olives and bring up to a bubble.
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19
Return the chicken to the skillet and cook for 3 more minutes.
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20
Add the roasted red peppers, parsley, and reserved crispy bacon; stir to incorporate.
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21
Serve the chicken and sauce over the rice.
