-1 1/2 lbs boneless, skinless chicken thighs

-2 tsp kosher salt

-1 tsp ground black pepper

-2 tsp cumin

-1 tsp dried oregano

-1 tsp garlic powder

-3 tbsp olive oil

-1 medium yellow onion, chopped

-2 red bell peppers, chopped

-4 garlic cloves, minced

-2 tbsp tomato paste

-1 cup long-grain rice

-1 1/2 cup low-sodium chicken broth, brought to a simmer

-1 (14-oz) can diced tomatoes

-1 cup frozen or fresh peas, thawed

-1 bay leaf

-cilantro to garnish

1. Season chicken: Combine salt, pepper, cumin, oregano, and garlic powder to season the chicken. Marinate for at least 30 minutes.

2. To Cook chicken: To a large skillet or Dutch oven set over medium-high heat, add olive oil. Once shimmering, add chicken thighs and sear on both sides until golden brown; 3-4 minutes. Cook chicken in batches if needed to avoid overcrowding the pan. Remove from pan with tongs and set aside.

3. Set same skillet or pan over medium heat and add onion and peppers. Cook, stirring frequently, until softened: about 2-3 minutes. Add garlic and cook 1 minutes longer until fragrant, then add tomato paste. Stir to distribute and cook 1 minute longer until tomato paste is a bright brick red color.

4. Add rice to vegetable mixture and stir coat. Cook for 3-4 minutes or until rice is slightly translucent and toasted. Pour in hot chicken broth, tomatoes, peas, and bay leaf and stir, scraping the bottom of the pan to loosen any stuck bits. Bring to a boil, then reduce heat to a simmer and add chicken back to the pan, nestling pieces into the rice so that they're submerged with the both. Let simmer, covered until chicken is cooked through and the rice is tender; about 30 minutes.

5. Remove lid from pan and transfer chicken to a plate with tongs. Stir rice, making sure to scrape the pan to release any rice that has stuck to the bottom. Cook 5 minutes uncovered or until rice has dried out slightly.

6. Serve: Remove bay leaf from rice and spoon onto serving plate. Top with chicken and garnish with cilantro.