Chicken with Rice, Tomatoes, Peppers, and Tarragon

Sauté onions in preheated olive oil until lightly browned.

Remove from the skillet to another plat and set aside.

Cook the chicken pieces in the same skillet on a medium heat for half an hour with turning it over on all sides.

Set the chicken in one of the sides of the skillet and fry the bell peppers, jalapeños, and tarragon till tender.

Add tomatoes, browned onions, salt, and pepper and let to simmer on low fire for 20 m. covered.

Remove the chicken and keep the tomato sauce

Heat the chicken broth in another saucepan; add the drained and rinsed rice and then pour the tomato mixture and stir well till combined.

Bring the mixture to boil for one minute on high fire.

Lower the heat, add the chicken pieces and cover the pan and leave it for quarter of an hour.

Remove from fire and set aside to cool, stir after few minutes and serve hot.