Heat a large fry pan over medium-high heat until rim of pan is hot to the touch. Add oil and heat an additional minute.
Sauté chicken in pan with Sofrito, olives and capers. Add tomato paste, 1 packet of Sazón, salt and pepper and sauté until done, about 7 - 10 minutes.
In a large Dutch oven, boil the chicken liver in 4 c. of water to make chicken broth.
When the water is boiling, discard chicken pieces and add the rice. Bring back to a boil, then simmer until all the water is absorbed.
Add the chicken mixture and simmer an extra 10 - 15 minutes. Mix through with a serving fork until ready to serve.
Top with red peppers before serving. Add more salt and pepper if needed. Serve with plaintains for a delicious complement.