Hear olive oil in a large pot and lay two salted and peppered chicken legs skin-side-down in the oil. Cook over medium high until browned, then cook the other side. Add a can of chopped tomatoes in juice, 1/4 cup water, a big pinch of saffron, and some dried oregano or herbes de Provence, and bring to a boil. Lower the heat, cover and cook for 20 minutes. Add a cup and a half of frozen peas and cook for 5 minutes. Add 1/2 cup of long grain rice and cook for 15 minutes, or until tender. Test for seasoning and serve.