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Coat the chicken in salt and pepper and add to a ziploc bag. Whisk together the garlic, olive oil, limes and adobo and add to the bag. Coat the chicken and marinate for 12 hours in the fridge.
Preheat the oven to 325*F.
In a large dutch oven over medium heat, add avocado oil and once hot, remove the chicken and sear until golden brown on both sides. Set aside.
In the same pot add the onion and bell pepper and saute until translucent, salting as you go, around 5 minutes. Add the jalapeno and garlic and saute another 2 minutes.
Add the cilantro, tomato sauce, chicken stock, rice, adobo and cumin and stir to combine. Taste and season with salt and pepper. Add the chicken back to the pot and bring it up to a simmer. Top with a lid and transfer to the oven and bake for 25 minutes.
After 25 minutes, sprinkle in the piquillo peppers and peas and cook for 5 more minutes. Remove from the oven and serve!