Ingredients

• 2 pounds boneless, skinless chicken thighs

• ½ teaspoon ground black pepper

• 2 tablespoons light adobo seasoning (such as Goya ®)

• 3 tablespoons olive oil

• 1 medium green bell pepper, diced

• 1 medium red bell pepper, diced

• 1 medium onion, diced

• 4 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 ½ cups medium-grain rice

• 2 (14.5 ounce) cans diced tomatoes

• 6 cups low-sodium chicken broth

• 1 large bay leaf

• ¼ teaspoon red pepper flakes, or to taste

• 1 cup frozen petite peas, thawed

• 1 cup sliced pimento-stuffed green olives

• ¼ cup chopped fresh cilantro