Season chicken with salt, pepper and dredge in flour. Brown lightly in oil a heavy saute pan or Dutch oven, remove and reserve.
Refresh oil if needed, add veggies and sizzle. Add stock (scraping bottom of pan with wooden spoon), rice, chicken and herbs. Cover and place in 350-degree oven until rice and chicken are fully cooked, 45-60 minutes. Taste and adjust with salt and pepper. Hold in warm oven until ready to serve.
