Drain liquid from tomatoes into glass measure and add enough broth to make 2 cups liquid.
Rinse chicken and pat dry. Heat oil in a 5 quart pan over medium high heat. Add several pieces of chicken and 2 tablespoons of water, cook turning as needed until chicken is browned on all sides about 10 minutes. Add more water, 1 tablespoon at a time, if pan appears dry. Repeat to brown remaining chicken setting pieces aside as they are browned. Discard all but 1 teaspoon of the drippings.
Add chopped onion, bell pepper and garlic to pan; cook stirring until onion is soft about 5 minutes. Stir in tomatoes break them up with a spoon, broth mixture, rice, oregano, cumin, pepper and bay leaf. Bring to a boil.
Return chicken to the pan. Reduce heat, cover and simmer until meat thighbone is no longer pink. Cut to test (about 45 minutes). Add more broth as needed to prevent sticking. Stir in peas, season with salt to taste. Just before serving garnish with green onions.
