How to Make It
1. Heat oil in a large skillet over medium-high. Add chicken to skillet; cook until browned (do not stir), about 4 minutes. Add rice and garlic to skillet; cook, stirring often, 1 to 2 minutes. Add stock and 2 cups water to skillet; bring to a boil. Add rice mixture to a 4- to 5-quart slow cooker. Sprinkle with salt and turmeric. Cover and cook on low until rice is tender, about 2 hours.
2. Add peas and tomato to cooker, and gently stir once to incorporate. Place shrimp around outer edge of rice mixture inside cooker; cover and cook until shrimp are done, about 10 minutes. Toss together shrimp and chicken mixture. If desired, sprinkle with parsley, and serve with lemon wedges.
Also appeared in: Cooking Light, September, 2021,Soups & Stews