Place the chicken skin side down in a casserole dish. Scatter over the garlic and add 1 1/2 cups stock. Grind over some pepper then cover with microwave safe plastic wrap. Microwave 20 minutes at 100% power.
Remove the chicken from the casserole dish and keep warm in the oven. Strain out the cooking liquid and add stock as needed to make up 2 cups.
Bring the 2 cups cooking liquid to a boil in a saucepan and add the rice. When cooked, add peas, chicken and salt, and heat through before serving.