Pat dry chicken and season with salt, pepper and taco seasoning, if desired. Preheat
oven to 350F.
Heat 2 tablespoons of oil in a large skillet over medium-high heat, add
chicken to skillet skin side down and cook until golden, 5 minutes on each
side. Remove from pan and set aside on a plate.
To same skillet, heat the remaining oil over medium heat; add onion,
bell pepper, garlic and thyme. Sauté until fragrant and onions is
translucent, about 3 to 4 minutes. Add in the remaining ingredients;
oregano, bay leaf, paprika, cumin, cayenne pepper and tomato paste,
stir for about a minute. Deglaze the pan with white wine and cook for
about 2 minutes till most of the wine evaporates.
Then add in the rice, corn and peas, cook until coated with ingredients.
Pour in chicken broth and water, give it a stir. Add chicken back to the
skillet and bring it to a boil.
Cover skillet with a lid and bake for about 30 minutes until the rice is cooked through.
Remove let it cool, garnish with cilantro and lemon slices and serve.