Preheat the oven to 200'C.
Season the chicken breast with salt and pepper. Sear the chicken skin side down in a hot frying pan until golden brown. Sprinkle garlic, rosemary and thyme over the chicken and then transfer the pan to the oven and cook for 7-10 minutes. Once cooked, remove the chicken from the pan and set aside. Deglaze the pan with 150ml of the chicken stock - this will be the sauce.
Peel and dice the onion, garlic and peppers.
Heat a frying pan and add a little oil. Add the onion and cook until golden brown and then add the peppers and the garlic. Add the spices to the pan and cook until the vegetables begin to soften. Add the rice to the pan and cook for 4-5 minutes. Add the remaining 450ml of chicken stock and cook over a low heat for 15 minutes without stirring.
Serve the chicken alongside the rice and finish the dish with the chicken sauce.
«Adjust the spices in this recipe to your personal tastes.»