In a bowl, add the condiments to season chicken and stir well.

Season the chicken thoroughly with condiments on both sides. Refrigerate for 4 hours or overnight.

Sear the chicken in a 4-quart saucepan with 1 tablespoon oil over high heat until both sides are lightly brown. Remove from saucepan and set aside.

Using the same saucepan, add all the ingredients for sautéing the condiments. Stir until well blended and sauté for 5 minutes over medium heat, stirring occasionally.

Place the seared chicken thighs back into saucepan and coat them evenly with the tomato-oil based sauce. Simmer for 2 minutes.

Pour the liquids into saucepan and bring the liquid to a boil.

Add the rice and peas to the boiling water. Stir well. Cover saucepan with lid and cook over medium heat for 5 minutes.

Reduce heat to low medium and cook for 20 minutes or until the rice is tender and the soup thickens to your liking.

Make sure the chicken is thoroughly cooked and rice is tender before serving.