A delicious, easy, and flavorful one-pot rice dish made with sautéed onions, green peppers & garlic, browned chicken thighs, and aromatic spices. Ready in 30 minutes!
Dry chicken pieces well with paper towels and season generously with salt, pepper, and garlic powder to taste.
Heat oil at medium-high heat in a large, wide saucepan with 2-3 inch sides or in a Dutch oven (choose a pan with a lid). Once oil is hot, add chicken pieces. Brown for 3-4 minutes per side or until a light brown color is achieved. Remove chicken to a plate.
Add onion and green pepper to same saucepan where chicken was cooked. Saute until softened, about 3 minutes. Add minced garlic and saute for about 30 seconds more.
Add tomatoes, broth, wine, Bay leaf, all spices, and 1 1/2 teaspoons salt & 1/4 teaspoon pepper. Stir, cover and bring to a quick boil over high heat.
Once bubbling, stir in rice and peas. Nestle chicken pieces into rice and bring to a quick boil again. Once boiling, cover and reduce heat to low. Simmer for 20-25 minutes.
Serve garnished with jarred roasted red pepper strips and lime wedges, if desired.