Roast bell peppers, onions, habaneros, and garlic with olive oil in the oven.
Cook chicken with olive oil and seasonings in a pot, then set aside.
Blend roasted vegetables into a puree.
Cook tomato paste with onions, then add the vegetable puree, more oil, seasonings, and cook down.
Add the cooked mixture to rice, along with chicken broth.
Cook the rice with onions, tomatoes, and butter until done.
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