Preheat oven to 350 degrees. Season chicken thighs with salt and pepper to taste.
Heat 1 tbsp olive oil in a dutch oven on stove top over medium heat. Add sliced sausage and brown, about 4-5 minutes. Remove from pot and set aside.
If needed, added another 1 tbsp of olive oil. Place as many chicken thighs as will fit in a single layer, and brown for 3 minutes per side. Set aside. Again, if needed, add another 1 tbsp of olive oil and repeat with remaining chicken.
Add 1 tbsp olive oil to pot. Then add onion, garlic, chopped red pepper, and chopped green pepper. Cook until softened, about 6 minutes.
Stir in rice, cumin, and oregano. Saute until all the rice is coated with oil, about a minute.
Stir in chicken broth, salsa, chicken thighs, and sausage. Bring mixture to a boil.
After mixture comes to a boil, cover dish with lid and place in oven. Bake for 60 minutes, covered.
Serve warm, topped with chopped cilantro and fresh lime juice.