Roasted Chicken With Rice And Peas

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3 tablespoons pure olive oil

2 tablespoons minced garlic

1/2 habanero chile, seeded and minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Kosher salt and freshly ground pepper

2 whole chicken breasts on the bone, split

1 large onion, finely chopped

1 small red bell pepper, finely chopped

1 bay leaf

1/2 cup diced smoked ham

2 tablespoons tomato paste

1/2 cup dry white wine

4 cups chicken stock or canned low-sodium broth

2 cups long-grain white rice (about 14 ounces)

1 cup drained canned pigeon peas (gandules) from one 14-ounce can, rinsed

2 tablespoons fresh lime juice

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