Start by preheating your oven to 350°F (175°C), positioning the oven rack in the middle.

In a small bowl, combine 1½ teaspoons of salt, black pepper, and 1 teaspoon of cumin. Trim any excess fat from the chicken while keeping the skin intact. Pat the chicken dry with a paper towel and season both sides generously with the spice mixture.

Heat the oil in a large Dutch oven or a high-sided, heavy-bottom oven-safe skillet over medium-high heat. Working in two batches, brown the chicken to avoid crowding.

For thighs, sear skin-side down for about 5 to 7 minutes until golden and crisp. Turn and brown on the other side for 1 to 2 minutes. For drumsticks, sear each side for 2 to 3 minutes.

Once browned, transfer the chicken to a large plate.

If there’s too much oil, remove all but about 2 tablespoons. Reduce the heat to medium-low and add the onion and bell pepper to the pot.

Sauté for 6 to 8 minutes until softened, scraping any browned bits from the pan bottom.

Stir in the rice, minced garlic, tomato paste, and the remaining 1 teaspoon of cumin. Cook, stirring constantly, for another 2 to 3 minutes until fragrant.

Pour in the chicken broth, add oregano, turmeric, sugar, olives, bay leaves, and the remaining 1¼ teaspoons of salt.

Nestle the browned chicken back into the pot and pour in any drippings. Bring to a gentle boil, cover with a lid, and transfer to the oven.

Bake for 35 minutes or until the chicken reaches an internal temperature of 175°F (80°C).

Once done, remove the pan from the oven and let it sit, covered, for 10 minutes.

Carefully uncover, transfer the chicken to a plate, and fluff the rice.

Taste the rice; if it’s still firm, add ½ cup of water evenly over it and return it to low heat, covered, for an additional 5 to 10 minutes. Check and repeat if needed.

Mix in the peas and cilantro (if using). Optionally shred the chicken off the bone, mixing it back into the rice. Serve warm, garnished with lemon or lime wedges.