Combine first 5 ingredients; divide evenly between 2 1-gallon heavy duty zip top plastic bags. Divide chicken evenly between bags;
seal bags. Toss each bag well to coat. Refrigerate 3 hours, turning bags occasionally.
Preheat broiler. Remove chicken from bag, reserving marinade. Place chicken on broiler rack coated with cooking spray.
Briol 6 minutes on each side or until lightly browned.
Strain marinade through a colander over a bowl, reserving marinade and onion. Heat oil in a pot over medium-high heat.
Add onion to the pot and saute 5 minutes. Add reserved marinade; bring to a boil. Cook 1 minute; add chicken,
carrot, broth, olives, water, and mustard. Bring to a boil; cover, reduce heat and simmer for 30 minutes.
To Freeze: Freeze in a freezer safe container.
To Reheat: Defrost. Simmer for 30 minutes or until chicken is done. Serve over rice.