Rinse and pat dry chicken thighs.

Season chicken with salt and pepper.

Heat olive oil in a large skillet over medium-high heat.

Sear chicken thighs until golden brown on both sides (8-10 minutes per side).

Transfer chicken to a plate and set aside.

Drain half the oil from the pan.

Return pan to heat.

Add onion, bell pepper, piquillos, garlic, tomatoes, Espelette and bay leaves to the pan.

Cook, stirring, until the onion begins to brown (6-8 minutes).

Stir in tomato paste and cook until it begins to caramelize (3-4 minutes).

Add rice, Sazon, and saffron to the pan.

Cook, stirring, for 2-3 minutes.

Pour in chicken stock and season with salt, pepper, and hot sauce.

Bring to a boil and then reduce heat to a simmer.

Nestle chicken thighs skin side up in the rice.

Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through (25-30 minutes).

If the chicken skin is not crisp, place the pan under a hot broiler until golden brown.

Remove bay leaves before serving.

Sprinkle cilantro and parsley over rice and stir gently.

Serve directly from the pan with yogurt (sprinkled with lime zest, if desired) and hot sauce on the side.