Begin by heating the oil in a large pot and sauté the chicken with some salt, pepper and a bit of cumin and cook until nicely golden and tender. Transfer to a separate dish and set aside.
Next, sauté the onion and red pepper in the same pan you prepared the chicken in, until the onion becomes translucent.
Stir in the minced garlic and cook for about 2 minutes until fragrant. Reintroduce the chicken and also pour in the chicken broth, tomato sauce and spices (the Bijol, bay leaves, cumin, oregano, salt and pepper).
Finally add in the rice and stir until completely submerged in the liquid. Bring to a boil then turn the heat down, cover and simmer for 30 to 45 minutes or until the rice has softened.
When the dish is almost done cooking, add the frozen peas and cook for 5 more minutes.
Serve hot and garnish with peppers and petit pois. Enjoy!