Preparation

1. Prepare the dredging flour in a medium sized tray. Season the raw chicken pieces with 1 teaspoon of salt and 1/2 teaspoon of pepper. Dredge the chicken pieces in the prepared flour, coating them lightly.
2. Place the oil in a large heavy sauté pan on the stove over medium-high heat. Once the oil is hot enough, reduce the heat to medium and add the coated chicken pieces. Cook the chicken until they turn brown, about 5 minutes per side. Transfer to a plate and set aside.
3. To the same pan, add the bell pepper, onion, garlic and anchovies. Sauté until the onion is tender, about 5 minutes. Add the red wine and simmer until slightly reduced. This will create a flavorful base for the sauce and also help scrape up any brown bits from the bottom of the pan.
4. Add the tomato sauce, broth, oregano and chicken pieces to the pan. Gently bring the sauce to a boil then cover and simmer for about 30 minutes, or until the chicken pieces are cooked through and tender.
5. Meanwhile, cook the brown rice. Rinse the rice in a fine mesh colander under running water to remove excess starch. Then, add the rice and 1 ½ cups water to a heavy based pot. Bring to the boil then turn the heat down to low. Cover and simmer for 30 minutes. Cover and let stand for 10 minutes, then fluff with a fork.
6. Once the chicken is cooked through and tender, stir in the olives. If the sauce is too runny, remove the chicken pieces from the pot and boil the sauce until it thickens slightly. Season to taste with salt and pepper.
7. To serve, set the chicken pieces over the brown rice and spoon the sauce on top. Sprinkle with fresh basil and a dash of chili flakes for extra heat.