Heat oven to 400°F.
Season the chicken lightly with salt and pepper.
Heat the olive oil in a 4-quart cast iron/ ceramic pot oven
over medium-high heat.
Working in batches, add the chicken, skin side down, and
cook, without turning, until the skin
is a deep golden brown, ~ 8 minutes.
Transfer the chicken to a plate and set aside.
Pour off and discard any accumulated fat and juices.
Add the thick hard salami slices and cook, stirring
frequently, until lightly browned,
about 5 minutes.
Using a slotted spoon, transfer the salami slices to a plate,
leaving the fat behind in the cast
Set the salami slices aside.
Add oregano, red pepper, garlic,
onion, and bay leaf to the cast iron
pot and cook, stirring occasionally,
until onion is lightly browned and
somewhat soft, ~ 8 minutes.
Add rice and cook, stirring
frequently, until surface is glossy,
about 2 minutes.
Add the wine, bring to a boil while
stirring often, and reduce by half,
about 1 minute.
Lie the chicken, salami slices, and
peppers into rice mixture.
Pour in broth and season liquid to
taste with salt and pepper.
Cover the cast iron pot and bring to a
boil over high heat.
Transfer to the pot and bake until
rice is tender and chicken is cooked
through, ~ 1 hour and 10 minutes.
Remove the pot from the oven.
Uncover carefully and gently stir in
the peas with a fork.
Let sit for 10 minutes, covered, to
allow the flavors to meld.
Alan Ira Silver