
Step 1
Season chicken with salt and pepper. Heat oil in large high-sided skillet set over medium heat; cook chicken for 3 to 5 minutes or until starting to brown. Transfer to plate.
Step 2
Stir in onion and garlic; cook for 3 to 5 minutes or until softened. Stir in rice, orange and red bell peppers, thyme, turmeric and curry powder; cook for 2 to 3 minutes or until peppers are slightly softened.
Step 3
Return chicken to skillet. Stir in jerk paste; cook for 2 to 3 minutes or until well coated and fragrant.
Step 4
Stir in broth, tomatoes and pigeon peas; bring to boil. Reduce heat to medium-low; cover and cook for 20 to 25 minutes or until most of the liquid is absorbed, rice is tender, chicken is cooked through and veggies are tender.
Step 5
Stir in green onions and cilantro. Serve with lime wedges.
For easy Jerk Pork Paella, substitute pork tenderloin for chicken.