1. Prepare the Chicken:

• Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
• Season the chicken thighs generously with salt and black pepper.
• Brown the chicken thighs in the pot, skin side down first (if using skin-on). Sear the chicken for about 4-5 minutes per side, or until golden brown and crisp. This step helps to develop a lot of flavor.
• Once browned, remove the chicken from the pot and set it aside.

2. Sauté the Vegetables:

• In the same pot, lower the heat to medium and add the onion and bell pepper. Sauté for about 3 minutes, until softened.
• Add the garlic and carrot to the pot and sauté for another 2 minutes, stirring frequently to avoid burning the garlic.

3. Add the Rice and Spices:

• Stir in the rice and cook for about 2 minutes, allowing the rice to lightly toast and absorb the flavors of the oil and vegetables.
• Add the ground cumin, oregano, and turmeric (or saffron), stirring to evenly coat the rice with the spices.

4. Add the Liquids:

• Pour in the chicken broth (or water), tomato sauce, and bring everything to a simmer. Stir the mixture to combine the ingredients.
• Taste and adjust seasoning with salt and pepper as needed.

5. Cook the Chicken and Rice:

• Return the browned chicken thighs to the pot, nestling them into the rice mixture. The chicken should be partially submerged in the broth.
• Bring the mixture to a gentle boil, then lower the heat to simmer. Cover the pot with a tight-fitting lid and cook for 25-30 minutes, or until the chicken is fully cooked through and the rice is tender. If using bone-in chicken, make sure the internal temperature reaches 165°F (74°C).
• About 10 minutes before the rice is done, add the frozen peas to the pot, mixing them in gently so they cook with the rice.

6. Finishing Touches:

• Once the chicken is cooked and the rice is tender, remove the pot from the heat and let it sit, covered, for about 5 minutes to allow the flavors to meld.
• Remove the chicken from the pot, discard the skin (if using skin-on), and shred the chicken into bite-sized pieces, or serve it whole on top of the rice.

7. Serve:

• Fluff the rice with a fork to separate the grains.
• Garnish the Arroz con Pollo with fresh cilantro and a squeeze of lime juice (optional, but adds a nice zesty touch).
• Serve the dish hot, with additional lime wedges and a side of fried plantains (for extra sweetness) or a fresh green salad.