Bring broth to a simmer in a medium saucepan over medium. Stir in rice, 1/4 teaspoon salt, saffron, and pepper. Cover and reduce heat to low; cook, undisturbed, 20 minutes. Remove from heat. Let stand, covered, 5 to 10 minutes. Uncover and fluff with a fork. Set aside.
Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium. Add onion, garlic, and remaining pinch of salt; cook, stirring often, until onion is light golden, about 5 minutes. Add bell pepper; cook, stirring often, 5 minutes. Add soppressata; stir well to combine. Cook, stirring often, until soppressata begins to render, about 5 minutes. Remove from heat; stir in chicken and olives. Top with cooked rice. Carefully stir mixture to combine, and flatten slightly using a spatula.
Bake in preheated oven 8 minutes. Stir mixture using a fork. Continue baking until rice is slightly crisped on top and around sides, about 3 minutes. Serve family-style.
