Season the chicken with salt and pepper. Heat the olive oil in a large, heavy saucepan over medium-high heat. Stir in the onion, garlic and chilli; cook until the onion has softened, about 1 minute. Add the chicken and continue to cook for 5 minutes.
Stir in the coriander, peas, sweetcorn and red pepper; cook for 1 minute. Pour in the chicken stock, potatoes and rice. Bring to the boil, then reduce heat to medium-low and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.