Easy One Pot Arroz Con Pollo Pot

6 pieces chicken, bones and skin removed
salt and pepper to taste
2 Tbsp cooking oil
1 1/2 cups long grain rice
1 small onion, diced
2 garlic cloves, minced
3 cups water
1 can (14 oz) diced tomatoes, undrained
1 tsp kosher salt
1/4 tsp black pepper
1 cup frozen peas

Season the chicken pieces with salt and pepper to taste.

Get out a large Dutch oven or other large pot, put over medium-high heat, add oil, and when the oil is hot add the chicken pieces (don't crowd pot) and brown on both sides, removing the chicken as it's finished cooking; continue browning chicken until it's all done, removing all to a plate.

Now that the pot is empty, add the rice, onion, and garlic; cook, stirring until rice has browned slightly.
Add the water, diced tomatoes, salt, and pepper, stirring to combine. Bring to a boil, turn heat to low.

Lay the cooked chicken on top of this mixture, cover the pot, and simmer slowly for 35 to 40 minutes, until the chicken is tender and no pink remains.

Add the peas to the pot, around the chicken, and push them into the rice. Cover pot, and remove from heat; let sit for 5 minutes before serving. Will serve 4 to 6.