Simplified Chicken Paella

Directions

1. Heat 1 tablespoon of olive oil in a wide skillet or paella pan over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes. Remove chicken to a plate and set aside.
2. Add the remaining tablespoon of oil to the pan.  Add the diced onion and bell peppers; sauté until softened, about 4 minutes. Stir in the garlic and turmeric and cook for another 30 seconds.
3. Add the rice to the pan and stir to coat it in the oil and spices. Return the chicken and any accumulated juices to the pan and pour in the broth. Stir once, then bring to a gentle boil.
4. Reduce the heat to medium and simmer uncovered, without stirring, for about 15 minutes or until the rice is nearly tender and most of the liquid has been absorbed.
5. If using shrimp, scatter them over the top. Cook for another 5 minutes, just until the rice is done and the shrimp are opaque. Remove from heat and garnish with lemon wedges and parsley before serving.