In a large stock pot, heat olive oil over medium-high heat until hot. Add chicken and brown on all sides. Add bell pepper, onion and garlic, and sauté about 5 minutes until vegetables are softened.
Add remaining ingredients and simmer, covered, about 45 minutes, or until rice is cooked. Remove chicken breasts. Shred chicken and return to pot. Stir to combine, and serve.
In a large stock pot, heat olive oil over medium-high heat until hot. Add chicken and brown on all sides. Add bell pepper, onion and garlic, and sauté about 5 minutes until vegetables are softened.
Add remaining ingredients and simmer, covered, about 45 minutes, or until rice is cooked. Remove chicken breasts. Shred chicken and return to pot. Stir to combine, and serve.
Thank you!