Wash and chop the onion, bell pepper, garlic and tomato. Set chopped tomato aside in a small bowl.
Cut the chicken into six pieces (breast, legs, thighs) and remove skin. Set the wings and back aside for making stock.
In a large skillet, heat oil over medium heat and sauté onion, bell pepper and garlic for 5-7 minutes.
Add tomato, chicken broth, chicken pieces, bay leaf, salt pepper to taste.
Cover and simmer gently for 20 minutes.
Add rice, stir well, cover and simmer for 40 minutes longer, or until all liquid has been absorbed and chicken is tender.
Add peas, cook 2-3 minutes or just until warmed through.