In a 12-inch skillet over medium-high heat, form the sofrito base by adding the stewed tomatoes (with all the liquid), onions and garlic. Add the chicken pieces and season with salt, pepper, and oregano.
Add the water and the rice and stir to combine. Heat to boiling and then reduce the heat to a simmer.
When the rice is almost finished, add the pigeon peas, olives, capers and pimentos and stir to incorporate. Cover and simmer until the rice is fully cooked. Stir and garnish with fresh chopped cilantro and diced, fresh tomatoes.
If you prefer to skip making your own sofrito, there are commercially prepared versions sold on the International foods aisle in the grocery located where you would find other spanish foods and seasonings. Mexican Oregano, is also usually sold in small packets on this aisle
Nutritional information is provided as a courtesy and is sourced from the USDA Food Database.