Heat a large skillet or Dutch oven over medium heat. Add a splash of olive oil and sauté one chopped onion and three minced garlic cloves until fragrant and translucent, about 4-5 minutes.

Stir in one chopped red bell pepper and one chopped green bell pepper, cooking them until softened, roughly 5-7 minutes.

Pour in 2 cups of chopped tomatoes and sprinkle in 1 teaspoon of Piment d’Espelette. Stir well to combine, allowing to simmer on low for about 10 minutes.

Add 4 bone-in chicken pieces and 4 ounces of diced prosciutto to the skillet. Cover and simmer on low for 30-35 minutes until chicken is cooked through and tender.

Rinse 1 cup of basmati rice under cold water until clear. Bring 2 cups of chicken or vegetable broth to a gentle boil, add rice, and cook covered on low for about 15 minutes.

Steep a pinch of saffron threads in 1 tablespoon of warm water, then stir this into the rice toward the end of cooking.

Plate a scoop of saffron rice and top with the chicken stew, allowing the colors and aromas to stimulate your appetite.