Heat oil in a large skillet over medium-high heat. When the oil is hot, place the chicken in the pan, skin side down. Season with salt and pepper. Let it cook undisturbed, adjusting the heat to maintain a steady sizzle without burning. After 5-10 minutes, when the chicken easily releases from the pan, turn and rotate the pieces every few minutes to brown them evenly. Once browned, remove the chicken from the pan.

Lower the heat to medium and spoon off most of the oil, leaving about 2 tablespoons in the skillet. Add the onions and cook, stirring frequently, until softened, 3-5 minutes. Add the garlic and rice, stirring to coat the rice with oil until it turns glossy. If you’re using saffron, crumble it into the mixture now.

Return the chicken to the pan. Add water and gently stir to combine all the ingredients. Bring the mixture to a boil, then reduce the heat so it bubbles gently. Cover the skillet and let it cook undisturbed for 20 minutes. Check the rice and chicken—the liquid should be absorbed, the rice tender, and the chicken cooked through. If the rice is dry but undercooked, add ¼ cup of water and cook for another 5-10 minutes. The chicken is done when a thermometer reads 155–165°F in the thickest part of the thigh.

Remove the skillet from the heat. Taste the rice and adjust the seasoning if needed. Stir in the peas, cover the pan, and let it sit for 5-15 minutes. Remove the chicken and place it on a serving platter. Fluff the rice with a fork and spoon it around the chicken. Garnish with lime wedges and serve.