In a wide, thick-bottomed skillet over medium heat, heat oil. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned. Remove from heat and set aside.
Add chicken and cook, stirring occasionally, for about 4 to 5 minutes or until color changes and lightly browned. Remove from pan and set aside.
In the pan, heat another tablespoon of oil. Add onions and garlic and cook until softened.
Add rice and cook, stirring regularly, for about 2 to 3 minutes until it becomes transparent.
Add fish sauce and continue to cook for 1 minute.
Add the coconut milk, broth or water, chicken, chorizo de bilbao, julienned carrots, bell peppers, green peas, and raisins.
Add turmeric powder and stir to combine.
Season with salt and pepper to taste. Bring to a boil for about 3 to 5 minutes, stirring occasionally.
Cover the rice mixture with banana leaves, cover the pan with lid, and continue to cook for about 15 to 20 minutes or until rice is fully cooked and liquid is absorbed.
If you like to toast the bottom, transfer the rice to a wide pan lined with banana leaves, cover with banana leaves, and cook on medium heat until it forms "socarrat" (crust). Flip the rice so the toasted bottom goes to the top and continue to cook to again form a crust.
To serve, garnish with red and green bell peppers, hardboiled eggs, and carrot florets.