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1
Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag.
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2
Shake until the mixture is well combined.
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3
Pat the chicken dry and place in the bag with the spice mixture.
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4
Shake the bag, making sure the chicken is well coated.
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5
Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking.
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6
Add the chicken and brown on all sides, about 6 minutes each side.
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7
Transfer the chicken to a plate, using tongs.
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8
Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet.
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9
Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes.
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10
Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
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11
Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl.
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12
Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid.
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13
Nestle the chicken in the rice, adding any juices from the plate.
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14
Bring the rice to a boil.
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15
Reduce the heat to medium-low and cover.
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16
Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes.
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17
Let the skillet stand covered, about 10 minutes before serving.
