Use a large oven-safe pot with a tight-fitting lid (a Dutch oven works perfectly).

Add the olive oil and butter to the pot over medium-high heat; when the pan is hot and the fat has melted, add in the chicken breasts.

Season the chicken with salt, pepper, some oregano and paprika.

Brown on the first side for 4 minutes and then flip; season the second side with salt, pepper, some oregano and again, paprika,

Again cook the second side for 4 minutes and then set the chicken breasts aside.

Add in the onion and red pepper; season with salt and pepper,

Sauté on medium-high for about 5 minutes just until the veggies start to brown.

Add in the garlic and rice, sauté for about 30 seconds, mixing constantly so the garlic doesn’t burn and then add in the white wine.

Scrape the bottom of the pan lightly to release any flavours that may be trapped there (deglazing).

Add in the stock, turmeric, the ½ tsp of salt and ¼ tsp of pepper; mix well.

Return the chicken breasts and any juices on the plate to the pot.

Bring the pot to a boil, then cover with the lid and transfer to the oven.

Bake for 40 minutes at 375.