If desired, remove the skin from the chicken. Rinse the chicken and pat dry. In a medium skillet cook the chicken, uncovered, in hot olive oil or cooking oil over medium heat for 15 minutes, turning to brown evenly. Remove the chicken from the skillet, reserving the drippings in the skillet.
Add the onion, pepper, and garlic to the drippings in the skillet. Cook and stir till the vegetables are tender but not brown. (Add more oil, if necessary.) Drain excess fat from the skillet.
Add the undrained tomatoes, water, rice, bouillon granules, and chili powder to the vegetables in the skillet. Bring to boiling, scraping up any browned bits. Add chicken pieces. Reduce heat; cover and simmer for 20 to 25 minutes or till chicken is nearly done.
Sprinkle the peas over the rice-chicken mixture. Cover and cook about 5 minutes more or till chicken is tender and no pink remains and rice is tender. Dollop with yogurt or sour cream. Makes 2 servings.