Preheat oven to 350°F.
Prep Chicken: Rinse, pat dry, and season your chicken thighs with salt and pepper on both sides.
Partially Cook Chicken: In a deep, oven-safe pot with a lid, add oil on med-high heat, once hot, place chicken thighs skin side down and cook for 4 minutes before flipping and cooking for another 4 minutes. Remove from the pot and set aside.
Make your Sofrito Base: In the same pot, add the onion, garlic, diced bell pepper and carrots. Cook for 1-2 minutes until fragrant. before adding in the rice and tossing to evenly coat in the oil and herbs.
Add in Rice, Broth, Tomato and Herbs and Spices: To your sofrito, add your uncooked rice and toss it to evenly coat each grain in your sofrito as you let it lightly toast for a minute. Next, add in your chicken broth, tomato sauce, and all other spices (salt, peppers, oregano, cumin, bay leaves, turmeric powder) and stir to combine everything.
Boil: Bring your pot a full boil and then add back your chicken thighs to the pot.
Bake: Cover your pot with a lid and place into your preheated oven for 45-55 minutes.(See notes for stove top directions.) Test and Finish: Check to ensure that rice is tender and that all liquid has been absorbed. Remove and discard the bay leaves before adding in the frozen peas and gently fluffing your rice. Adjust your seasoning to taste and serve your rice garnished with anything from fresh parsley or cilantro to lime or lemon wedges.