Philippine-style Arroz Valenciana with Chicken

Cut the chicken into bite-sized pieces. Mince the onion, garlic, carrot, and bell pepper. Heat oil in a pan and sauté the onion and garlic until softened.

Add the chicken and cook for 5–6 minutes until lightly browned. Stir in the carrot, sweet pepper, and turmeric, and mix well.

Add the rinsed rice and toast it for 1–2 minutes. Pour in the hot broth and coconut milk. Season with a bay leaf, salt, and pepper.

Cover with a lid and simmer over low heat for about 18–20 minutes. About 5 minutes before it's done, add the green peas and gently fold them in.