Heat oil in a large skillet over moderately high heat. Add lightly salted chicken pieces and brown on all sides for about 15 minutes. Reduce heat to low. Add 1/3 cup of water and simmer for approximately 10 minutes. Remove chicken and juices from pan and set aside. Return 3 tablespoons of liquid to pan, add onion, rice and green pepper and cook over moderately high head stirring occasionally until mixture is lightly browned. Return de-fatted remaining pan juices to pan with two cups of water, tumeric, 1 tsp. Salt, pepper, broth mix and pimiento. Bring rice to a boil, arrange browned chicken on top. Reduce heat to moderately low, cover and cook 10 minutes. Sprinkle peas over chicken, cover and continue cooking 5 to 10 minutes.