Wipe the chicken dry with paper towels. Sprinkle liberally with salt and pepper. Mix well. Place in a covered container and leave overnight in the fridge.
Mince the garlic.
Thinly slice the onion
Slit the chilies.
Heat a non-stick cooking pan. Lay the chicken pieces, skin side down, in a single layer. Cook over high heat until the skins are browned and blistered. Flip to brown the opposite side. Scoop out the chicken, transfer to a plate and keep warm.
In the rendered fat, brown the garlic, onion and chilies. Add the tomatoes (lightly crush the tomatoes with your hand), the juice and the cream. Throw in the bay leaf and thyme. Season with salt and pepper. Stir well.
Add the chicken pieces to the sauce, skin side up and in a single layer. Scatter the peas over and around the chicken. Simmer for 30 to 40 minutes or until cooked through and the sauce has reduced to less than half.
Serve the chicken stewed in tomato cream sauce over a mound of rice. Drizzle the sauce over the chicken. Sprinkle with chopped parsley.