Step 1Heat olive oil in a large flameproof casserole dish, set over medium-high heat. Sauté onion and garlic until softened. Add chicken and cook for 2–3 minutes each side, until evenly browned.
Step 2Add rice to the dish and stir for a few minutes, coating grains in oil. Add wine, stock, tomato paste and saffron, if using, with 5 cups of hot water; stir well.
Step 3Add remaining ingredients, except beans, peas and olives. Bring to the boil, then simmer, covered, for 30–35 minutes, stirring occasionally, adding a little more water if needed.
Step 4Stir through beans, peas and olives. Cook for a further 5–10 minutes to heat through. Garnish with extra herbs and serve with salad leaves.