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1
In a small bowl, combine 2 tablespoons of the olive oil with 1 tablespoon of the garlic, the habanero, oregano, thyme and a generous pinch each of kosher salt and pepper.
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2
Spread the seasoning paste all over the chicken.
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3
Set the chicken on a plate, cover with plastic wrap and refrigerate for up to 4 hours.
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4
Let return to room temperature before proceeding.
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5
Preheat the oven to 450.
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6
Arrange the chicken breasts in a flameproof roasting pan and roast for about 20 minutes, or until just cooked through; the skin should still be pale.
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7
Preheat the broiler.
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8
Turn the chicken skin side down and broil 8 inches from the heat for about 5 minutes, or until golden; rotate the pan occasionally.
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9
Turn the chicken over and broil for 6 to 7 minutes longer, or until the skin is golden and crisp; rotate the pan occasionally.
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10
Transfer the chicken to a platter, cover loosely with foil and keep warm.
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11
Reserve the roasting pan.
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12
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large saucepan.
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13
Add the onion, bell pepper, bay leaf and the remaining 1 tablespoon of garlic and cook over moderate heat until softened, about 6 minutes.
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14
Add the ham and cook, stirring, until lightly browned, about 4 minutes.
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15
Stir in the tomato paste and cook until beginning to brown, 3 to 4 minutes.
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16
Add the wine to the saucepan and cook until nearly evaporated, 3 to 4 minutes.
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17
Add the chicken stock and 1 1/2 teaspoons kosher salt and bring to a boil over high heat.
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18
Stir in the rice and pigeon peas and return to a boil.
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19
Cover and cook over low heat until all of the liquid has been absorbed and the rice is tender, about 20 minutes.
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20
Set the roasting pan over moderately high heat and add the lime juice, stirring to scrape up any browned bits.
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21
Add any accumulated juices from the chicken, then pour the pan sauce into a bowl, cover and keep warm.
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22
Fluff the rice with a fork and serve alongside the chicken and pan sauce.
