Preheat the oven to 350°F. Heat olive oil in a large, high-rimmed sauté pan over medium-high heat. Add the chorizo and cook until crisp and fat is rendered, about 5 minutes. Remove the chorizo to a paper towel lined dish. In a medium bowl, toss the chicken with the cumin, salt and pepper. Add the seasoned chicken thighs to the same pan. Brown on each side 3-4 minutes. You may have to cook the chicken in batches; don’t overcrowd the pan. Transfer chicken to an earthenware casserole or 13x9 baking dish. Mix drained chorizo and ¼ cup verde sauce in baking dish with the chicken. Set aside.

Add the onion and bell pepper to same sauté pan and cook until softened, about 5 minutes. Add garlic and stir 1 minute. Mix in rice, and stir 1 minute more. Pour in wine to deglaze bottom of pan. Stir until wine is absorbed. Add 2 cups broth and 1 cup verde sauce, and stir to combine. Cook until liquid is mostly absorbed, stirring frequently, 8-10 minutes. Add the remaining 2 cups broth and 1 more cup of verde sauce. Once bubbling, cover with heavy duty foil and transfer to preheated oven. Bake 30 minutes. Remove the foil, stir in another ½-1 cup verde sauce. Cover again with foil and bake 10-15 minutes longer. Remove from oven, and stir in peas, cilantro, lime zest, and juice. Drizzle the top with remaining verde sauce, or pass around in a separate bowl, and serve.