Shell the green peas, dice the potatoes, and soak them in water for 5 minutes. Slice the onion and halve the garlic.

Cut the chicken into bite-sized pieces and season with 1/4 tsp salt.

Heat olive oil and garlic in a pan over medium heat. Add chicken skin-side down and cook until browned. Flip and add potatoes, stirring until coated in oil. Add water and bring to a boil, then cover and simmer on low heat for 7 minutes.