This is a traditional Puerto Rican recipe. There are a number of ingredients, but the end result is worth it. If you do not like certain ingredients, simply omit them.
Ingredients

1 kg Skinless Chicken Thighs (boneless)
½ teaspoon Black Pepper (ground)
3 tablespoons Olive Oil
1Medium 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 ounces) cans Tomatoes (diced)
6 cups Chicken Broth
1 Large Bay Leaf
¼ teaspoon Red Pepper Flakes (or to taste)
1 cup Peas
1 cup Pimento-Stuffed Green Olives (sliced)
¼ cup Fresh Celery (chopped)
Soy Sauce

Season chicken thighs with black pepper and soy sauce.

Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.

Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.

Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in celery and serve.