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Heat up the water in a TEFAL pan with the cube of chicken stock. Reserve. In your ONE POT TEFAL pan, brown the chicken cut in bits with a litlle oil for 3 minutes on medium heat. Mix once in a while. Add the chopped onions and the crushed garlic. Leave to cook for 3 minutes. Mix again. Add the rice and paprika, leave to cook for another 4 minutes. Pour the hot stock in and add the pepper cutsin small cubes. Mix well, cover and cook for 5 minutes. Add the chopped tomatoes and olives. Cover and cook for 15 to 20 minutes until the rice is soft and there is no more liquid in the pan.