Soak the sun-dried tomatoes in a little warm water.
Preheat the oven to 180°C (160°C fan, gas 4). Cut the chicken into 8 pieces and season with salt and pepper.
Wash the peppers, cut in half, remove the seeds and the white inner skin.
Cut into strips.
Fry the chicken pieces in a pan with clarified butter for 10 minutes until golden brown.
Remove from the pan and drain well.
Peel the onions and cut into small pieces.
Saute in a hot pan with olive oil. Add the peppers and fry for 2 minutes.
Add the soaked tomatoes and fry briefly.
Sprinkle in the rice and saute until transparent.
Add the tomatoes and stock and simmer for 10 minutes, stirring. Season with salt, pepper and paprika.
Tip into a casserole dish.
Place the chicken pieces on top.
Scatter over the drained olives.
Put the lid on and simmer in the oven for 30 minutes. Add extra stock if needed. Before serving, season to taste and sprinkle with tarragon leaves.