In a wide, thick-bottomed skillet over medium heat, heat 2 tablespoons of canola oil. Add chorizo de bilbao and cook for 1 to 2 minutes until lightly browned. Remove from heat and set aside.

Add chicken to the pan and cook, stirring occasionally, for 4 to 5 minutes or until the color changes and the chicken is lightly browned. Remove from the pan and set aside.

In the same pan, heat another tablespoon of oil. Add onions and garlic and cook until softened.

Add rice to the pan and cook, stirring regularly, for 2 to 3 minutes or until lightly toasted.

Add fish sauce and continue to cook for 1 minute.

Add coconut milk, broth (or water), chicken, chorizo de bilbao, julienned carrots, bell peppers, green peas, raisins, and turmeric powder. Stir to combine. Season with salt and pepper to taste. Bring to a boil for 3 to 5 minutes, stirring occasionally.

Cover the rice mixture with wilted banana leaves, cover the pan with a lid, and continue to cook for 15 to 20 minutes or until the rice is fully cooked and the liquid is absorbed.

If you prefer a toasted bottom, transfer the rice to a wide pan lined with banana leaves, cover with banana leaves, and cook on medium heat until it forms a "socarrat" (crust). Flip the rice so the toasted bottom goes to the top and continue to cook to form a crust.

To serve, garnish with red and green bell peppers, hard-boiled eggs, and carrot florets.