In a large bowl, combine the chicken with 1 teaspoon salt, pepper, oregano, cumin, and paprika until evenly coated. Set a large skillet over medium-high heat with two tablespoons olive oil. Once hot, brown the chicken, four pieces at a time, for about 5 minutes on both sides. You're not looking to cook the chicken all the way, just give it some color. Transfer to a plate or platter and continue browning the last four pieces. Remove the chicken onto the platter and set aside.

Preheat oven to 375 degrees F.

Add the remaining oil and stir in the onion and garlic and cook until softened, and just beginning to brown, about 5 minutes. Stir in the red bell pepper and tomato and cook for 2 minutes longer. Add the rice and remaining teaspoon of salt, and cook, stirring often, for about 1 minute. Add the black beans, bay leaves and the chicken stock, giving it all a stir to evenly combine. Bring the liquid to a simmer and then nestle in the chicken in a single layer, as much as possible. Cover with a lid and bake in the oven until the liquid has absorbed, the rice has softened, and the chicken is cooked through, about 20 to 25 minutes. Remove from the oven, and sprinkle with parsley. Let cool slightly before serving warm with lime wedges. Enjoy!