Cumin-y Chicken and Rice

1. Marinate the Chicken

In a large bowl, combine 1 tablespoon of olive oil, the grated garlic, ground cumin, and 1½ teaspoons of kosher salt. Add the chicken, ensuring it's well coated in the spiced oil mixture. Allow this to marinate for 10 to 30 minutes, letting the flavors develop.

2. Brown the Chicken

In a Dutch oven over medium heat, brown the marinated chicken for about 2 minutes on each side until it takes on a light golden color. Remove the chicken and set it aside.

3. Cook the Onions

In the same pot, add the diced red onion along with the remaining ¾ teaspoon of salt, and cook until the onion softens, about 5 minutes.

4. Add Tomato Paste and Oregano

Stir in the tomato paste and oregano with the sautéed onions, allowing the tomato paste to cook for about 30 seconds.

5. Cook the Rice

Add a bit more oil if necessary, then add the rinsed rice. Stir to coat the rice in the oil and onion mixture, then add the chicken stock and bay leaves. Bring the mixture to a boil before reducing the heat to simmer for 5 minutes.

6. Cook the Chicken and Rice Together

Return the browned chicken along with any juices back to the pot. Cover the pot, allowing the chicken and rice to cook together for 17 to 20 minutes, until the rice is tender and the chicken is cooked through.

7. Rest the Chicken and Season the Rice

Once done, let the chicken rest on a cutting board covered with foil for about 5 minutes. During this resting time, season the rice to taste and stir in the thawed peas and chopped roasted red peppers.

8. Garnish and Serve

Serve the flavorful chicken pieces over the fragrant rice, garnished with a generous sprinkle of cilantro and scallions. Offer lime wedges on the side for an added burst of freshness.