Brown the chicken: Set a large deep skillet with a lid over medium-high heat and add the olive oil.

Put the chicken pieces in a medium bowl. Sprinkle with 1 teaspoon of the salt, the black pepper, and 1/2 teaspoon of the cumin, and toss until the pieces are evenly coated.

When the oil looks hot and loose in the skillet, add the chicken in one layer.

Cook the chicken for about 4 minutes, until the underside is browned in spots and releases easily from the skillet.

Turn the chicken pieces with tongs or a spoon and cook for 2 minutes more, until the second side has some color but the centers are not fully cooked. Transfer the chicken to a plate.

Soften the vegetables: Reduce the heat under the skillet to medium. Add the onion and bell pepper to the same skillet.

Cook the onion and bell pepper for 4 to 5 minutes, stirring now and then, until the onion looks soft and the pepper has started to lose its raw crunch.

Add the garlic, turmeric, the remaining 1/2 teaspoon cumin, and the remaining 1/2 teaspoon salt to the skillet. Stir for about 30 seconds, just until the garlic smells fragrant.

Build the rice: Add the rinsed rice to the skillet. Stir for 1 minute so the grains are coated with the oil and spices.

Pour the chicken broth into the skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.

Return the chicken and any juices from the plate to the skillet. Spread the pieces over the rice so they are tucked into the liquid.

Simmer gently: Raise the heat to medium-high and bring the liquid to a gentle boil.