Sprinkle some salt and black pepper over the chicken breasts to season on both sides.
In a large skillet, heat the oil over medium-high heat, add chicken breasts and fry until lightly brown on both sides; remove from the skillet and set aside.
In the same skillet, heat the remaining oil, add the onions and sauté for 1-2 minutes until softened. Add garlic and sauté for another 30 seconds.
Preheat your oven to 180C / 357F.
Add the sautéd onion and garlic to a baking pan, and add rice, turmeric, paprika and salt. Mix everything well.
Stir in the peas and add the chicken to the baking pan, and pour in chicken broth and boiling water.
Cover and bake in the oven for 30-40 minutes.
Notes
Measure the boiling water. Too much water in this recipe will make the rice sticky and mushy instead of having a tender and fluffy texture.
Double the recipe to accommodate more servings!
Don't forget to pat the chicken breasts dry with a paper towel before seasoning and frying.
Add more veggies such as green beans, zucchini or bell peppers.