Lay the chicken on a sheet pan and sprinkle both sides with salt and pepper.
Heat the olive oil and a large skillet over medium high heat. Add the chicken…
And Cook until the surface is golden and crisp, 2 to 3 minutes per side. The chicken won’t be quite cooked through.
Remove the chicken to a plate…
Then add the onion and garlic to the skillet…
And Cook, stirring, until the onion is softened, about three minutes.
Add the turmeric and stir it in (be aware: A little goes a long way).
Add the rice, then add 1.5 cups of water…
Then the salsa.
Add the chili powder and stir it in well.
Return the chicken to the pan, along with the juices on the plate.
Put the lid on the pan, reduce the heat to low, and simmer until rice is tender, and chicken is cooked through, 18 to 20 minutes.
Serve it with cilantro leaves, and lime wedges.
Tip: click step to get into cook mode