1 tablespoon neutral oil , (I like to use avocado oil)
1 yellow onion, peeled and diced
1/2 red bell pepper, peeled and minced
5 garlic cloves, peeled and minced
3 roma tomatoes, minced
2 teaspoons ground cumin
1 teaspoon ground smoked paprika
3/4 teaspoon turmeric powder
1 teaspoon saffron, optional (I know that ish is expensive)
1/4 teaspoon red pepper flakes
2 cups medium grain rice , (see below for more options)
4 cups chicken stock
1/3 cup frozen peas
Sprinkle both sides of the chicken with salt.
In a Dutch oven, heat oil over medium-high heat. When oil is hot, add chicken, skin side down, until browned, about 5 to 7 minutes. Flip the chicken and cook on opposite side until golden brown, about 5 minutes. Transfer to plate and set aside.
Reduce heat to medium, add onion and red bell pepper, and cook until translucent, about 7 minutes. Add garlic and cook until fragrant; 2 minutes or so. Add the tomato and scrape the bottom of the pot, releasing any of the chicken skin. Next, add spices: cumin, paprika, turmeric, saffron, crushed red pepper and 1 1/2 teaspoons of kosher salt and mix.
Pour in rice and give it a good mix, coating it with the tomato mixture. Cook for about a minute or so. Place the chicken on top of the rice mixture and pour just enough chicken stock to cover the rice, about 3 1/2 cups. Bring the pot to a simmer and then reduce heat to low. Cook, covered, for about 30 to 34 minutes, and until rice is tender.
Check on it every 15 minutes and top it off with about 1/4 cup of stock if it needs more liquid.
When it's ready, turn the heat off. Sprinkle the peas on top and cover with a lid for 2 minutes. Just until the peas are thawed and bright green. Serve immediately. The leftovers are great too!