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1
Preheat oven to 375 degrees.
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2
Season the chicken pieces with salt and pepper.
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3
Heat a large skillet.
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4
When hot, add enough of the oil to cover the bottom of the pan.
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5
Heat the oil to almost smoking.
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6
Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
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7
As the chicken browns, transfer the finished pieces to 2 large baking pans.
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8
Drizzle liberally with lemon juice.
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9
If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
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10
Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
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11
Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
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12
Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
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13
Stir in the broth and water and bring to a boil.
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14
(If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
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15
Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
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16
Remove from oven and let rest, still covered, at least 10 minutes before serving.
