Heat a large skillet or paella pan over medium-high heat and add 2 tablespoons of the olive oil.
Add the diced onion and red bell pepper and sauté, stirring occasionally, until they begin to soften and lightly caramelize, about 5 to 8 minutes.
Add the garlic and cook until fragrant, about 1 minute; then remove the sofrito (onion, pepper, and garlic) from the pan and set aside.
Add the remaining 2 tablespoons olive oil to the same pan. Add the seasoned diced chicken and cook, stirring occasionally, until the pieces are about 50% cooked through and lightly browned; remove and set aside with the sofrito.
Add the bomba rice to the pan and toast it, stirring frequently, for about 3 minutes.
Stir the Paellero seasoning into the chicken broth until combined, then pour the seasoned broth into the pan with the toasted rice.
Return the sofrito and partially cooked chicken to the pan. Add the diced tomatoes and 1 cup water (or extra broth) and bring to a gentle simmer over medium-low heat.
Simmer gently, without stirring often, for about 20 to 25 minutes or until the rice is tender, the chicken is cooked through, and most of the liquid is absorbed. If the rice is still firm and liquid is nearly gone, add a bit more water or broth and continue cooking until done.
Stir in the frozen peas and minced parsley and cook 1 to 2 minutes more to warm through.
Season to taste with salt and pepper (about 2 teaspoons salt and 1 teaspoon pepper was used as a guide), garnish with lemon wedges, and serve immediately.
