Chicken and Pequi Rice (Galinhada com Pequi)

Season the chicken thighs with salt, turmeric, onion powder, black pepper, garlic powder, and lime juice. Set aside for at least 1 hour.

Heat the oil in a pan and brown the chicken thighs in batches until they are well browned.

Remove the chicken thighs from the pan and add the onion and garlic cloves, sautéing until the onion is translucent.

Add the rice to the pan and sauté for 2 minutes, gently scraping the bottom of the pan.

Add the tomatoes, pequi, Bode peppers, and aromatic pepper to the pan, and mix well.

Return the chicken thighs to the pan along with the chicken broth, and mix well.

Cook over low heat for about 20 minutes, or until the rice is done.

Remove the chicken thighs from the pan and shred the meat using two forks.

Return the shredded chicken to the pan and add chopped parsley and cilantro, mixing well.