Season the chicken on both sides with salt, pepper and This Little Goat went to Cuba spice. Coat a large skillet with a drizzle of canola oil and heat over medium-high heat. Once hot, add the chicken and sear until golden brown, about 2 minutes per side. \nAdd the peppers, onion, garlic, tomatoes, chicken stock, 1 Tablespoon Cuba spice and 1 teaspoon salt to the bowl of a 6-quart slow cooker. Nestle in the chicken, making sure it’s submerged in liquid. Cover and cook on low for 6-7 hours, or high for 3-4 hours. \nRemove the lid and stir in the rice, peas, remaining 1 Tablespoon This Little Goat went to Cuba spice and ½ teaspoon salt. Cover and continue cooking over low heat for about 10-20 minutes more, until the rice is cooked through. Remove from heat and stir in the cilantro. Serve warm, topped with additional torn cilantro leaves.