Start by cleaning the chicken pieces and seasoning them with salt, pepper, cumin, paprika, and turmeric. Let it marinate for about 30 minutes.

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.

Add the seasoned chicken to the pot and brown it on all sides. This will help develop rich flavors in the dish.

Once the chicken is browned, add the diced tomatoes and bell pepper to the pot. Stir and cook for a few minutes until the vegetables soften.

If using fresh pequi, carefully remove the outer skin and pit. Cut the pequi fruit into quarters and add it to the pot. If using canned pequi, drain and add them.

Pour enough water into the pot to cover the chicken and pequi. Bring it to a boil and then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.

While the chicken is simmering, prepare the rice according to the package instructions. You can cook it separately or add it directly to the pot with the chicken and pequi for even more flavor infusion.

In the last 5 minutes of cooking, add the frozen peas to the pot and stir gently.

Once the chicken is fully cooked, and the rice and peas are tender, remove the pot from the heat. Let it rest for a few minutes before serving.

Garnish with chopped cilantro or parsley, and serve the Galinhada com pequi hot.