In a large bowl mix together the lime juice, garlic, 1 TBSP of the olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until well combined then add the skinless chicken thighs to the bowl and flip around to coat in the marinade. Place a lid on the bowl and refrigerate for about 1 hour.
Take the chicken out of the refrigerator and set aside then heat 2 TBSP of olive oil in a large dutch oven over medium-high heat.
Cook the chicken in the dutch oven until browned on both sides, about 3 minutes per side, then transfer the chicken to a plate and set aside.
Keep the dutch oven over medium-high heat then put the tomatoes, bell pepper, and onion into the dutch oven and cook, stirring often, until the onions have softened and the tomatoes have begun to break down, about 10 minutes.
Stir in the water, potatoes, olives, oregano, cumin, 1 tsp salt, and the bay leaf then nestle the chicken thighs into the stew and bring to a boil
When the stew begins boiling, cover dutch oven and reduce the heat to medium-low.
Simmer the stew until the chicken over medium-low heat while covered for about 30 minutes.
Remove the lid and continue to cook until stew thickens a bit, potatoes are tender, and chicken is cooked through, about 30 more minutes.
While the stew simmers make the rice: Add the rice and water to a medium-size saucepan over medium-high heat and bring to a boil. When the water begins to boil cover the pan and reduce the heat to low then simmer the rice for 10 minutes, keeping the lid on the entire time. After the rice simmers for 10 minutes turn off the heat and let the rice sit for 15 more minutes, keeping the lid on.
Fluff the rice with a fork then season the stew with salt and pepper to taste and serve with the rice.
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