Sauté chicken in oil with sofrito, olives and capers. Add tomato paste, 1 packet of sazon, salt and pepper, and sauté until done, about 7-10 minutes.
In a large Dutch oven, pan boil the chicken liver in 4 cups of water to make chicken broth. When the water is boiling, discard chicken pieces and add the rice. Bring 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.