Add the finely chopped chicken, salt, pepper, cumin, oregano, bay leaves, and paprika. Mix well and cook over medium heat for about 8 minutes. Then add the tomatoes and cook for another 5 minutes.

To assemble the arroz tapado, use a small bowl or mold (I used one about 4 1/2 inches wide by 2 1/2 inches tall). Lightly oil the inside so the rice doesn't stick. Add about 3 tablespoons of hot rice and press down gently, then add about 4 tablespoons of the chicken filling, and finish with another 3 tablespoons of rice. Press gently and then invert onto a plate.