Season the chicken with salt and pepper. In a small pot add 2 Tbsp water and a few saffron threads. When the water turns yellow, remove the threads and set aside.

Heat the oil in a big pan or yok with a lid. Add the chicken pieces and sear on each side for 1 to 2 minutes or until light golden.

Remove the chicken from the pan and add the onions, bell pepper, lountza and garlic. Sauté for about 1 minute and add a splash of broth just so that the pan is not too dry. Add the paprika, vegetable powder and salt to taste and stir.

Add the rice and stir. Add the passata and stir again. Add the peas and then return the semi-cooked chicken cubes back to the pan.  Pour in the chicken broth and saffron water and stir again.

Bring it to a boil, reduce the heat to medium-low, cover and let it simmer for 20 minutes until most of the liquids have been absorbed. Let it cool for 5-10 minutes and serve.