Cut the chicken into pieces. Cook them in a heavy ovenproof casserole with 2 tablespoons olive oil over moderate heat so the oil does not smoke. When they begin to brown, add another tablespoon oil, the chopped onions, and the bay leaf. When the onion begins to brown add the rice and heat for 5 minutes, stirring. Lower the heat, add the tomatoes and sliced green roasted pepper, coriander seeds and raisins. Preheat the oven to 425F. Add some chicken stock that has saffron dissolved in it. Taste and add salt and pepper. Cover and place in the oven for about 25 minutes. By this time the rice should have absorbed the liquid. Blanch the pitted olives in boiling water for 2 minutes. Stir in the olives. Heat the tomato sauce with Cayenne or Tabasco. Serve the chicken in from a serving dish with the highly seasoned tomato sauce.
