Arroz con paella-esque rice dish

I was in the mood for a rice dish and I was hungry so I wanted to cook something fairly quickly. I love the Latino dish arroz con pollo and I looked up some recipes for it but I had on hand some turmeric root so I decided to freestyle with the recipe, which I often do.

Ingredients:
Mixed chicken pieces
2 cups long grain rice
2 cups water
2 cloves grated garlic
1" turmeric root grated
1/4 cup olive oil
1 white onion diced
1 tin chopped tomatoes
1 tin garbanzo beans
3 celery stalks diced
1 handful chopped raisins
1 handful chopped jalapenos
1 orange bell pepper diced
salt and pepper to taste

Notes:
I'm a Trinidadian living in London. Trinis make a lot of bone-in chicken dishes, so I left the bone in, but chicken breasts chunks could be used instead. Also in Trinidad we wash meat (wash meat with water and soak in lime/lemon and water for a few minutes) before seasoning. Trinidadians eat a lot of chicken and it's very common to buy chickens whole and cut, wash and season the pieces and then freeze portions for later use. This is how my chicken was prepped. It was frozen and I defrosted it all morning before cooking. It was seasoned with salt, pepper and a chicken seasoning powder. This portion had eight bone-in pieces. Also I don't use a lot of salt when I cook, so if you do use my recipe, add salt to your taste.

Method:

This is the Turmeric root. It's also referred to as Indian Saffron. In Trinidad we also call it  Saffron because Saffron isn't readily available in Trinidad.

I grated the turmeric root and garlic and added to the olive oil in a hot pan.

Beware, turmeric can stain your hands.

Let it sweat for about 1 minute then added the chicken.

If the chicken has skin put skin side down in the oil to get  browned, or rather yellowed.

Turn over pieces when they get colour on one side. Then remove from the pan.

Add onions, celery, raisins, bell pepper and jalapenos to the pan. Cook for 2 minutes.

Add tine of chopped tomatoes and stir in with vegetables.

Add 2 cups of rice and mix in with contents of pan, then add two cups of water.

The contents of the pan should be covered by the water. Cover the pan and turn heat down to medium heat.

Drain the brine from the garbanzos and add when the rice is half cooked. About 10 minutes after adding the rice. You can have a taste now and add the salt and pepper to your taste.

When the rice is cooked, after about 25-35 minutes depending on your rice, switch the heat off.

Add the chicken pieces and mix into the rice.

You can serve with avocado, lettuce or tomato slices.

Enjoy.

When my aunt tried the rice she loved it and asked me if it was paella inspired. I just shrugged my shoulders because I hadn't even thought of paella, but it did make sense to me why she mentioned that. I had been dreaming of arroz con pollo. I loved it anyway, it was delish!

Feel free to freestyle on this if you like as well, for instance use kidney beans instead of garbanzo beans, or dates instead of raisins, use fresh chopped tomatoes instead of a tin. Anything you like. I just love when I'm craving something and attempt it that it hits the spot, and that's what this dish did. Still have yellow fingers though.