Brazilian-Inspired Skillet Chicken and Rice

Pat chicken pieces dry and season generously with salt and black pepper. Heat olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.

Reduce heat to medium. Add chopped onion and diced bell pepper to the skillet, cooking until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Add uncooked rice, ground cumin, and ground turmeric to the skillet. Stir well to coat the rice and spices with the pan drippings and vegetables, cooking for 1-2 minutes.

Pour in the undrained diced tomatoes and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.

Return the browned chicken pieces to the skillet, nestling them into the rice mixture. Cover the skillet tightly with a lid or aluminum foil. Reduce heat to low and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.

Remove the skillet from heat and let it rest, covered, for 5-10 minutes. Fluff the rice gently with a fork before serving. Garnish with fresh chopped cilantro, if desired.