Spanish chicken and rice

One pot meals are the best - especially, when they are flavorful and chicken and rice are involved! Adapted from https://www.lecremedelacrumb.com/one-pan-spanish-chicken-rice/ check out this rendition of latin/spanish chicken and rice:

Ingredients 
4 chicken thighs (bone-in)
dash of olive oil
1 cup uncooked rice (I use jasmine)
2 1/4 cups chicken stock preferably homemade
juice of 1/2 a lemon
3/4 cup chopped red and yellow peppers
1 1/2 tsp minced garlic

Spice mixture
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1 tsp ground cumin
1 tsp chili powder
1 tsp coriander
1/2 tsp Italian seasoning
dash of crushed red pepper
ground black pepper to taste

Directions:
In a small bowl, whisk together the ingredients to the spice mixture. Place chicken in a bowl. Drizzle with olive oil and 1/2 of spice mixture. Set aside. In a dutch oven, add olive oil and bring to medium heat. Sear chicken and transfer to plate. Add rice and remaining seasoning. Stir for a minute until fragrant. Add peppers and stir for 2 minutes. Then add chicken stock and juice from 1/2 lemon. Bring to a boil. Return chicken to a pan and cook for 20-25 minutes. Preheat oven to 300 degrees. Cook for an additional 15 minutes until chicken is fully cooked.