Wash and pat dry the chicken. Cut the chicken into 1-inch pieces. In a skillet with heat oil, cook the chicken until golden brown on all sides. Then transfer to a paper toweled plate. Do not discard the oil.
Add the onions and garlic and cook for 45 seconds or until fragrant. Then transfer the onions and garlic, including the oil into a baking dish.
Add the paprika, allspice, better than bouillon or Haitian epis, and turmeric. Mix well.
Add the rice and water. Rice vinegar and chicken. Topped with parsley. Mix well. Cover with aluminum foil.
Bake for 35 minutes covered on 350 degrees.
Then add the peas and mix well, cover, and bake again for and additional 8 minutes. Remove from the oven, fluff and let cool. Serve warm and enjoy.