A wide 6- to 7-qt heavy pot for oven use (about 12 inches in diameter and 4 inches deep) Preparation
Purée garlic, orange juice, lime juice, sea salt, and pepper in a blender until smooth. Put chicken pieces in a large bowl and pour purée over them, turning to coat. Marinate chicken, covered and chilled, turning occasionally, 1 hour.
Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. Reserve marinade.
Heat oil and butter in 6- to 7-quart pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 6 minutes per batch. Transfer chicken as browned to a plate, reserving fat in pot.
Prepare rice and bake arroz con pollo
Put oven rack in middle position and preheat to 350°F.
Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.
While vegetables cook, Add wine and bring to a simmer, then remove from heat.
Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes. Stir in Bijol, bay leaf, tomatoes, broth, water, and reserved marinade and bring to a boil.
Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Return to a simmer.
Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes. Take out of oven and scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.