A delightful and hearty dish combining tender chicken with vibrant vegetables and aromatic rice.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is hot before adding the chicken to achieve a good sear.
Add the chicken pieces and cook until browned on all sides.
Avoid overcrowding the skillet to allow the chicken to brown evenly.
Stir in the garlic and onion, cooking until fragrant and softened.
Stir frequently to prevent the garlic from burning.
Add the bell peppers and sauté for a few minutes.
Cook until the peppers are slightly softened but still vibrant.
Mix in the bay leaves, diced tomatoes, and chicken stock.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Bring the mixture to a boil, then stir in the rice and turmeric.
Ensure the rice is evenly distributed in the liquid for uniform cooking.
Reduce the heat to low, cover, and simmer until the rice is tender, about 20-25 minutes.
Check occasionally and add more stock if the mixture becomes too dry.
Add the green beans and artichoke hearts during the last 10 minutes of cooking.
Stir gently to avoid breaking the artichoke hearts.
Serve the dish hot, garnished with fresh parsley if desired.
Pair with a side of crusty bread for a complete meal.
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