Squeeze lemon and shake oregano over chicken. Let marinate for 5 mins.

Chop onion, green pepper, and tomato.

Cover bottom of 12-inch skillet in oil and heat on medium for 1 minute. Add chicken and brown for 15-20 minutes, turning every 2 mins.

Remove chicken from skillet and cook green pepper and onion in remaining oil. Add tomatoes last.

Boil chicken broth and add pinch of yellow coloring. Add pressed garlic and cumin to skillet, then pour broth into skillet, then add upside down chicken and bay leaves. Simmer for 12 mins.

Preheat oven to 350.

Lay down bed of rice in cooking tray. Remove chicken from skillet and pour remainder over rice, then stir. Add chicken right side up.

Place tray in oven and cook for 30 mins. Pour peas evenly and cook 3 mins.

Sprinkle with black pepper (optional).