Chicken with Rice

In a stockpot or Dutch oven large enough to hold all of the ingredients, heat the oil and brown the chicken on all sides. Cover, lower the heat, and simmer for about 15 minutes. Add the onion and green pepper and cook for 4 minutes. Add the capers, olives, tomato sauce, oregano, pepper flakes, and garlic, and cook for another 4 to 5 minutes. Add the 3 cups of rice and stir the mixture well. Add the chicken broth and parsley and stir. Cover the pot, reduce the heat, and simmer for approximately 20 minutes, or until the liquid is absorbed and the rice is tender. Garnish with the peas and pimiento and serve.