• Heat a drizzle of oil in a small pot over medium heat. Add half the turmeric (all for 4 servings) and half the smoked paprika (you’ll use the rest later); cook, stirring occasionally, until fragrant, 30 seconds. • Add rice, stock concentrates, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to use in Step 5.

• While rice cooks, wash and dry produce. • Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Halve lemon. Dice tomato into ½-inch pieces. Peel and mince or grate garlic. Pick cilantro leaves from stems.

• In a small microwave-safe bowl, combine sliced onion, ½ tsp sugar, juice from half the lemon, and a pinch of salt (1 tsp sugar and juice from whole lemon for 4 servings). • Cover with plastic wrap and microwave until onion is softened, 30-60 seconds. Set aside.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in an even layer; season with remaining smoked paprika, salt, and pepper. Cook, undisturbed, until lightly browned on the bottom, 2-3 minutes. • Add tomato and garlic; continue to cook, stirring occasionally, until chicken is cooked through and tomato is slightly softened, 3-5 minutes more.

• Fluff rice with a fork. • To pan with chicken, add rice and peas; stir to combine. Taste and season with salt if desired.

• Divide chicken and rice between shallow bowls. Top with cilantro leaves and as much pickled onion (draining first) as you like. Serve. ***Chicken is fully cooked when internal temperature reaches 165°.***