2lbsorganic boneless, skinless chicken breastscut into bite-sized pieces
3/4red bell pepper
1/4bunch cilantroplus extra for garnish
4cupsorganiclow-sodium chicken broth
1 1/2cupsbrown basmati riceor brown rice
Juice of 2 limes
1/2tbspchopped fresh oregano
1tspminced fresh turmericor 1/4 dried turmeric
1/2cupjarred pimiento peppers
2limes cut into wedgesfor garnish
Season chicken breasts with salt and black pepper. In a large pot over medium heat, heat oil; cook chicken in batches, flipping once, until browned and almost cooked through, 5–10 minutes. Remove chicken from pot.
In food processor, pulse onion, bell pepper, cilantro, and garlic until finely chopped and evenly combined. Add mixture to the pot you used for chicken. Cook over medium heat until onions are fragrant and translucent, about 10 minutes.
Add broth, rice, lime juice, bay leaf, oregano, garlic powder, turmeric, cumin, cayenne, and saffron to pot; bring mixture to a boil.
Add chicken. Cover and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 1 hour. Add frozen peas, pimientos, and olives, stirring until warm.
Fluff rice with fork and divide among six plates. Garnish each plate with a lime wedge.