Heat oil in large skillet over medium-high heat. Sprinkle chicken generously with salt and pepper, then lightly with ground cloves. Add chicken to skillet and saute until brown, about 5 minutes per side. Transfer chicken to plate. Pour off all but 4 tablespoons fat from skillet. Add bell peppers, onion, raisins, olives, bay leaves, garlic, and chili paste to skillet. Saute until vegetables begin to soften, about 2 minutes. Add rice; stir 1 minute. Press chicken into rice. Add 2 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until chicken is cooked through and rice is tender, adding more broth if dry, about 20 minutes.