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In a large pot, heat 3 tablespoons of extra virgin olive oil over medium heat.
Add the chicken breasts and cook until they are browned on all sides.
Stir in the white onion, red onion, and whole garlic cloves, cooking until the onions are softened.
Sprinkle in the dried oregano, garlic powder, paprika, piri piri seasoning, salt, and pepper, mixing well.
Pour in the white wine and let it simmer for a few minutes to reduce slightly.
Add the melted butter, water, diced red and yellow peppers, halved cherry tomatoes, and bay leaves to the pot.
Stir everything together, then bring the mixture to a boil.
Once boiling, add the rice and fresh rosemary, then reduce the heat to low.
Cover the pot and let it cook for about 20-25 minutes, or until the rice is tender and has absorbed the liquid.
Once cooked, remove from heat and let it sit for a few minutes.
Before serving, stir in the finely sliced scallions, chopped basil, and an additional tablespoon of butter.
Serve warm and enjoy your delicious one pot meal.