I got this one from Bobby Flay.
• 2 tablespoons kosher salt
• 2 teaspoons granulated garlic
• 1 teaspoon ground cumin
• 2 teaspoons granulated onion
• 1 teaspoon paprika
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground turmeric
• 1 Chicken, cut into 8 pieces, plus 4 extra thighs
• 5 tablespoons olive oil
• 1 large Spanish onion, finely diced
• 1 medium green bell pepper, finely diced
• 1 medium red bell pepper, finely diced
• 1 small tomato (or plum tomato), seeded and finely diced
• 4 cloves garlic, finely chopped
• 3 cups long-grain rice
• 4 3/4 cups homemade chicken stock
• 1 bay leaf
• Salt and freshly ground black pepper
• Freshly chopped cilantro leaves
• Freshly chopped flat-leaf parsley
• Squeeze lime juice
1. Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the seasoning mixture.
2. Heat 3 tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and sauté until golden brown. Turn the chicken over and cook until the second side is golden brown. Add more oil if needed. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat.
Meanwhile . . .
3. Place the browning pan with the remaining 2 tablespoons oil back over high heat (wipe out any burned spices). Add the onions and green and red peppers and cook until soft. Add the tomato and garlic and cook for 1 minute.
4. Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 15-20 minutes, until the rice is tender (brown rice needs about 45 minutes). Fluff rice and let sit 5 minutes. Mix in the cilantro and parsley. Serve with a wedge of lime to taste.