Mix the paprika, garlic powder, oregano, coriander, cayenne (if using), brown sugar, salt, olive oil and lemon juice into a paste. Toss the chicken in this seasoning until evenly coated.
In a large heavy pot over high heat, sear the chicken just until the outside is sealed (you do not have to fully cook it). Remove and set aside.
In the same pot, add oil if needed. Sauté garlic and onion 1 minute, then add the chopped bell pepper and cook about 1.5 minutes until softened.
Add the rice and stir so each grain is coated in the oil and aromatics.
Pour in the chicken stock, turmeric, chili flakes (if using), salt, peas (if using), and stir gently. Scatter the seared chicken (and any juices) evenly over the rice.
Bring to a simmer, then reduce heat to medium‑low. Cover and cook 15 minutes — do not stir or peek.
After 15 minutes, turn off the heat and let the pot rest (still covered) for 10 minutes so the rice finishes steaming and becomes fluffy.
Remove the lid, fluff the rice with a fork and mix the chicken through.
Serve bowls of chicken and rice. Drizzle with a little creamy sauce or mayo‑based sauce if desired, and sprinkle sliced green onions for freshness.
Prep Time: 15 minutes
Cook Time: 25 minutes (plus 10 min resting)
Total Time: ~50 minutes
Servings: 5 (can scale down)
