Place two large frying pans over medium heat, pour 2 tablespoons of vegetable oil into each and heat the oil until it ripples. Season the chicken with salt and pepper, divide between the two frying pans; fry until golden brown and crisp, about 15 minutes. Use screens over the frying pans, if needed, to control spattering. Remove the chicken from the frying pans and drain on kitchen towels.
Place the coriander leaves, garlic, chilli, Worcestershire sauce and orange juice into a liquidiser and blend until smooth. Pour the mixture into one of the frying pans, bring to a simmer; cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
Place the chopped onions into the other frying pan and cook and stir over medium-low heat until the onions turn translucent, 5 to 7 minutes. Stir in the rice; cook and stir until the rice starts to turn opaque, about 5 minutes.
Pour the white wine into the liquidiser and pulse a few times to rinse off any extra coriander mixture from the blender; pour the wine into the frying pan containing the coriander mixture. Bring the mixture back to a simmer over medium heat, scrape the rice and onions into the coriander mixture, stir in the chicken stock and black pepper and bring to the boil. Place the browned chicken pieces and carrots into the frying pan, stir to combine and cover. Reduce heat and cook until the rice is separate and the chicken is no longer pink in the centre, about 30 minutes.
Remove the lid, place the pepper rings on the rice and sprinkle with frozen peas. Cover and cook without stirring until the peppers and peas are tender, about 15 minutes. Uncover the frying pan and allow the dish to rest for 5 minutes before serving.