In a large dutch oven, add olive oil. Heat the pot on medium-high heat until the oil is shimmering. Add chicken to the pot, cook each side till it starts to brown.
Add in chicken broth and dissolve the bouillon in the broth. Add everything else, except for the lemon, to the pot. Bring to a boil, then reduce to a simmer, cover and cook till rice is tender and chicken is cooked through- about 25 min.
Remove and discard the bay leaf. Transfer the chicken to a plate to chop, then return it to the pot.