Ingredients

• 5 tablespoons olive oil, divided

• 2 pounds skinless, boneless chicken thighs

• 1 teaspoon adobo seasoning

• 1/4 teaspoon freshly ground black pepper, plus more to taste

• 2 red bell peppers, thinly sliced

• 1 onion, finely chopped

• 4 garlic cloves, finely chopped

• 2 tablespoons tomato paste

• 4 cups chicken stock or low-sodium chicken broth

• 2 (14.5-ounce) cans diced tomatoes

• 2 cups water

• 1 bay leaf

• 1/4 teaspoon crushed red pepper

• 1 1/2 cups medium-grain rice

• 1/2 teaspoon kosher salt, plus more to taste

• 1 cup frozen peas, thawed

• 1 cup small pimiento-stuffed olives

• 1/4 cup cilantro, chopped