Arroz con Pollo

Ingredients:
4 chicken thighs with skin and bones
Paprika, to taste
Sea salt and fresh cracked pepper, to taste
Dried oregano, to taste
Garlic powder, to taste
Cumin, to taste
2 tsp olive oil
1 small sweet yellow onion, diced
4-5 baby bell peppers, diced (I used yellow, red and orange)
4 cloves of garlic, minced
1 15 oz can of diced tomatoes
2 cups of chicken broth
1 pinch of saffron
1 cup of rice
3 tbsp cilantro, chopped (divided)
1 cup of frozen peas, thawed

Directions:
Season the chicken thighs with a bit of each seasoning, to taste. Cook the chicken thighs, skin side down first, for 4 minutes each side. Remove from pan and set aside on a plate.
Add the olive oil to the Dutch oven over medium heat, once hot add the onion, bell peppers and a bit of each seasonings to taste. Cook, stirring occasionally, until tender. Add the garlic then cook, stir and add half of the cilantro. Stir until mixed thoroughly, taste the broth and re-season if needed. Add the chicken in an even layer and simmer over medium low heat, partially covered for 25 minutes. Make sure to stir occasionally so the rice doesn't' stick to the bottom of the pan. Sprinkle the finished dish with the thawed peas and the remaining cilantro.