Cuban-style chicken with sweet peppers and yellow rice in the oven

Ingredients:

• 1 chicken, cut into 8 pieces (about 1.2 kg)
• 1 tbsp unsalted butter
• 1 tbsp. l. olive oil
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 2 sweet peppers (1 yellow, 1 red), seeded and thinly sliced
• 0.5 tsp turmeric
• 0.5 tsp ground cumin
• 1 cup medium or long grain rice
• 1 and 3/4 cups lightly salted chicken broth
• 1 cup green peas (thaw frozen peas, boil fresh peas)

Preparation:

1. Preheat oven to 190°C.
2. Pat the chicken dry with paper towels and season with salt and black pepper. In a large, deep skillet with a lid, melt the butter and olive oil over medium-high heat. Add the chicken, skin side down, and cook until well-browned, about 6 minutes. Flip the chicken and cook until the other side is lightly browned, about 2 minutes more. Transfer the chicken to a plate. Drain most of the fat from the skillet, reserving 2 tablespoons.
3. Add the onion to the pan and cook, stirring frequently, until softened, 3-5 minutes. Add the garlic and cook for another 1 minute. Add the pepper and cook, stirring, until softened, about 3 minutes. Add the turmeric, cumin, rice, and 1/4 teaspoon of salt and stir until the rice is coated with the spices.
4. Pour in the broth and stir to distribute the rice evenly. Increase the heat to high and cook until the liquid begins to be absorbed by the rice, about 2 minutes. Add the chicken to the rice. Cover, transfer the pan to the oven, and bake until the rice is tender and the chicken is cooked through, about 25 minutes.
5. Remove the lid, fluff the rice, and add the green peas. Cover and let the peas warm through for about 5 minutes. Season with salt and pepper to taste. Serve.