Stir together the marinade ingredients and thoroughly coat the chicken pieces. Marinate overnight.
Drain the chicken of any excess marinade. Sear the chicken in olive oil in batches in a Dutch oven or other large heavy pot, browning all sides.
Reserve chicken on a plate.
Sweat the vegetables in the pot over medium heat, scraping up any browned bits from the chicken. Cook until the vegetables begin to stick and brown in the pot. Add the garlic and dry spices and stir until fragrant, 1 minute.
Add the rice, stock and tomatoes and bring to a simmer. Taste and adjust for seasoning, then add the reserved chicken and stir to combine.
Return to simmer, cover and cook on low heat for 25 minutes or until the rice is tender and the liquid is mostly absorbed.
Stir in the peas and cilantro, cover and let stand 10 minutes before serving. Garnish with lime wedges if desired.
This recipe provided courtesy of the Culinary Team at Hess Corporation.