Hi joley - i am planning on posting an "Arroz con Pollo" thread with pics and all in the coming week (perhaps as early as saturday) if you can wait. If you can't, then let me offer a few pointers:
If you can get a stewing hen, do so instead of regular chicken. Poach until the hen falls off the bone and is tender. This broth is going to be the liquid in which to cook the rice. You need long-grain white rice, no substitute (not brown, not medium-grain, not parboiled aka Uncle Ben). Also, use annato oil or achiote oil for coloring (even annato powder works) - saffron is used in paellas, but it is not traditional in arroz con pollo and turmeric isnt traditional either.