Season the chicken with salt and pepper and heat the olive oil in a frypan. Brown the chicken on all sides, about 10 minutes. Remove and set aside.
Reduce heat and add to the frypan the onions, capsicum and ham. Saute until onions are tender, about 5 minutes.
Add the rice and stir to coat the grains. Add garlic, paprika, salt and pepper to taste and stir. Add the chicken stock and oregano. bring to a boil, return the chicken to the rice with any accumulated juices. Cover the pan and simmer 20 minutes.
Stir in peas and olives. Cook until rice is tender, about 10 more minutes. Serve!