Directions:

• 1.

  In a shallow dish or medium bowl, whisk together the olive oil, lime juice, agave, 1 teaspoon of salt, the oregano, chili powder, and 2 teaspoons of cumin. Add the chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 4 hours.

• 2.

  Preheat the oven to 400˚F (200˚C).

• 3.

  Remove the chicken from the marinade and place in a large oven-safe pot over medium-high heat, being careful not to overcrowd the pot. Cook for 3 minutes, or until golden brown, then flip and repeat on the other side. Remove the chicken from the pot and set aside.

• 4.

  Add the onion and bell peppers to the pot. Cook for 2-3 minutes, or until starting to soften.

• 5.

  Add the rice and chicken stock. Season with the remaining teaspoon of cumin, the pepper, and remaining 2 teaspoons of salt. Bring to a boil, then return the chicken thighs to the pot.

• 6.

  Cover with a lid and transfer to the oven until the rice is tender, about 45 minutes.

• 7.

  Garnish with a squeeze of lime juice and cilantro.

• 8.

  Enjoy!