In large oven safe skillet with lid, heat olive oil over medium heat. Preheat oven to 350°.
Chop onion, celery and peppers. Use any combination of sweet pepper colours, with onion, celery and pepper amount measuring about 2 cups.
Sauté until softening. Add rice and garlic and stir to absorb flavours and oil.
Add chicken broth and season with salt and pepper. Remove pan from heat. Pour tomato juice from canned tomatoes into pan. Crush tomatoes by hand or with utensils until small chunks are remaining. Add to mixture along with oregano, thyme and cooked chicken.
Mince chives and parsley. Add half to the pan, reserving the other half for garnish.
Cover pan with lid and bake for 45 minutes or until rice is tender.
Garnish with remaining parsley and chives.