Divide the chicken into 6 pieces (2 legs, 2 wings and 2 breasts), cool, rinse and dry. Pluck the rosemary needles from the branch, peel the garlic and finely chop both ingredients.
Heat the oil in a large frying pan. Add the poultry pieces and brown them all around. Sprinkle with garlic, salt, rosemary, paprika and cayenne bell pepper. Saute for 15 min with lid on low heat.
Rinse peppers and cut in half. Remove seeds and septum. Cut bell pepper halves diagonally into eighths and add to poultry form with olives. pour clear soup. Steam the dish for another 15 min.
Pluck basil leaves from stems, roll lengthwise and cut into tender strips. Sprinkle over the paprika chicken frying pan before serving.
Serve with saffron rice and a salad.
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