Start by patting your bone-in, skin-on chicken thighs and drumsticks dry with paper towels, ensuring they are moisture-free. Then, generously season the chicken with kosher salt and freshly ground black pepper. Take the ground cumin, dried oregano, garlic powder, and cayenne pepper, mixing them together in a small bowl, then rub this spice mixture all over the chicken, allowing the flavors to soak in while you prepare the next steps.

In a large skillet or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium-high heat until shimmering. Carefully place the seasoned chicken pieces skin-side down into the skillet, cooking for about 6-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5-6 minutes on the opposite side, then remove the chicken from the skillet and set aside on a plate, keeping the flavorful drippings.

Using the same skillet, add the chopped yellow onion and bell peppers, sautéing for about 4-5 minutes until they begin to soften and become fragrant. Stir in the finely chopped garlic and continue cooking for another minute, allowing the garlic to become aromatic. Next, add 2 tablespoons of tomato paste, stirring well to integrate it with the vegetables, cooking for an additional 2 minutes until the paste deepens in color.

Pour 2 cups of long-grain rice into the skillet, mixing it thoroughly with the sautéed vegetables. Allow the rice to toast gently for about 3-4 minutes, stirring frequently, until it becomes slightly translucent and picks up the flavors of the pan.

Carefully pour in 4 cups of low-sodium chicken broth and the can of diced tomatoes along with their juices, adding the bay leaf to the mixture. Stir everything together, ensuring the rice is well distributed. Bring the mixture to a gentle boil, then reduce the heat to low. Return the browned chicken pieces to the skillet, cover with a lid, and let it simmer for 25-30 minutes, or until the chicken is cooked through and the rice is tender, stirring occasionally to prevent sticking.

Once the chicken is cooked and the rice is fluffy, remove the bay leaf from the skillet. Transfer your delicious Arroz Con Pollo to a serving dish or leave it in the skillet for a family-style presentation. Garnish with freshly chopped cilantro for a touch of color and flavor.