Heat 1 ½ tablespoons of olive oil in a large saucepan (with a cover) over medium heat until hot. Add onion and garlic.

Saute until just softened, about 8 minutes. Add rice and saute, stirring often, until just browned, maybe 3-5 minutes. Watch this carefully for burning.

Season with salt, pepper, and tarragon. Add 3 cups of hot stock. Cover lower heat to a simmer. Cook for 10 minutes.

Remove the rice from the heat and allow it to sit for an additional 15 minutes, still covered.

While the rice is doing its thing, preheat the oven to 425 degrees. Spray a baking sheet with non-stick cooking spray.

Season the chicken with salt and pepper on each side and place on one half of the baking sheet.

In a small bowl, toss the diced sweet potato with the remaining olive oil with salt and pepper, to taste. Layer on the other half of the baking sheet. Bake for approximately 20-24 minutes, until chicken is cooked through. Remove from the oven. (Do not turn off the oven).

Dice chicken into bite-size pieces.

Combine rice mixture, diced chicken and sweet potato and frozen peas.

Taste test and see if more salt or pepper is needed. Spread into a greased 9x13 glass baking dish and place in the oven for 10-15 minutes.