Add remaining tablespoon of oil and the sausages; cook until browned, 2 to 3 minutes. Add onions and peppers; cook until tender, about 4 minutes longer. Stir in rice and tumeric to coat with oil. Add broth, tomatoes and chicken; bring to a simmer over medium-high heat. Reduce heat to low; cover and cook until most of the liquid has absorbed, 15 minutes. Stir in peas; cover and turn off heat a few minutes. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/spanish-chicken-and-rice/