Measure and chop the ingredients for marinating the chicken.
In a small bowl, mix the spices and marinate the chicken. Let it sit for 30 minutes at room temperature.
While the chicken is marinating, chop and measure the ingredients for the rice.
In a skillet, heat the oil over medium heat, brown the chicken on both sides, and set aside.

In the same skillet without cleaning it, sauté the onion.
Add the turmeric and cook for 30 seconds.
Add the rice and toast it lightly.
Stir in the broth or water, peas, and chicken.

Cover, bring the liquid to a boil, reduce the heat, and cook slowly for about 45 minutes. Turn off the heat.
In another skillet, add 1 tablespoon of oil and sauté the red and green bell peppers.
Add the remaining ingredients, heat through, and mix with the chicken and rice. Serve immediately.