Preheat oven to 400°F. Season the chicken with 1/4 teas. salt and pepper to taste.

Heat oil in a large ovenproof skillet or saute pan over medium high heat. Cook the chicken thighs for about 4 minutes on each side, or until they are well browned and transfer to a plate.

Add the sausage to the pan and saute it until it is lightly browned, about 3 minutes. Using a slotted spoon, transfer to plate with chicken.

Lower the heat to medium and add the onion, pepper and garlic. Saute until the vegetables are softened, about 6 minutes.

Add in rice, thyme and remaining 1/4 teas. salt. Stir to coat the rice with the oil and cook for about 1 minute.

Stir in the broth and tomato and bring to a boil. Arrange the chicken and sausage in the pan and carefully transfer to the oven.

Cook for 15 minutes and add in the peas. Cook for another 10 minutes or until the liquid has been absorbed and the chicken has cooked through.