Add the chicken thighs to a large pot, cover with water, and season with salt. Boil the chicken for 40 minutes, or until cooked through. Drain.
2. Step
Shred the chicken from the bones and set aside.
3. Step
Heat the oil in a large saucepan over medium heat, then add the rice and continually stir until the rice turns a light brown.
4. Step
Add the garlic, onion, and salt. Stir the rice until it turns golden.
5. Step
Add the tomato sauce, bouillon cubes and hot water. Increase the heat to medium-high.
6. Step
Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid. Check occasionally to make sure the rice is not drying out too quickly.
7. Step
Mix in the shredded chicken, peas, and carrots.
8. Step
Remove the rice from the heat and fluff with fork.
