1. Preheat your oven to 400°F (200°C). While it heats, pat the chicken thighs dry with paper towels—this helps the skin get crispy later.
2. In a small bowl, mix together paprika, cumin, oregano, salt, pepper, and half of the minced garlic. Rub this spice blend all over the chicken thighs, making sure to get it under the skin where possible. Let the chicken sit at room temperature while you prep the rest.
3. Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for about 5-7 minutes without moving them until the skin is golden and crisp. Flip and cook the other side for 3 minutes. Remove the chicken and set aside.
4. In the same skillet, add the remaining olive oil if needed, then toss in the chopped onion, bell pepper (if using), and the remaining garlic. Sauté for 3-4 minutes until the onion is soft and translucent.
5. Add the rice to the skillet, stirring well to coat the grains in oil and toast slightly, about 1-2 minutes. This step helps develop a nutty flavor in the rice.
6. Pour in the chicken broth, lime juice, and zest, and stir in the frozen peas if you’re using them. Bring the liquid to a gentle simmer.
7. Return the chicken thighs to the skillet, placing them skin-side up on top of the rice. Transfer the skillet to the preheated oven.
8. Bake uncovered for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid, and the chicken reaches an internal temperature of 165°F (74°C).
9. Remove from the oven and let it rest for 5 minutes. Sprinkle chopped cilantro over the top before serving for a fresh, herbaceous finish.

One trick I learned from my mom’s kitchen is to let the rice rest covered for a few minutes after cooking. It helps the grains fluff up nicely and soak in extra flavor, just like her magic tomato dishes.