Rinse the rice well in cold running water to remove excess starch. Drain and place in a medium sized saucepan with 1 1/2 cups (3 cups for 4 servings) salted water. Bring to a boil, reduce heat to low and cover with a lid. Cook for 15 minutes, or until grains are tender.
Season Chicken + Sear
Meanwhile, add 1 tbsp. (2 tbsp. for 4 servings) of olive oil to a large skillet over medium-high heat. Pat chicken thighs dry using paper towel. Season with salt and pepper. Add to the hot oil, skin side down and sear for about 2-3 minutes each side until golden.
Meanwhile, slice mushrooms into quarters. Roughly chop kalamata olives. Wash and slice bell peppers into 1/2 inch pieces.
Remove chicken from skillet. Add onions, bell peppers, and mushrooms to the skillet and saute for 5 minutes. Add garlic, herb blend, red pepper flakes to taste, tomato paste, red cooking wine, and balsamic vinegar. Cook for 1 minute while stirring, then add diced tomatoes, kalamata olives, and 1/2 cup (1 cup for 4 servings) water. Stir all ingredients together and place chicken skin side up into the sauce. Reduce heat to medium, cover the skillet and cook for 10-15 minutes, or until an internal temperature of 165 F is reached.
Finish + Serve
Taste the sauce and season with salt and pepper. Divide the rice onto plates and place chicken thighs on top. Spoon sauce over everything. Enjoy!