Season cut-up chicken with salt and pepper to taste. (I cut breasts into smaller pieces).
Heat olive oil; add chicken and brown on all sides.
Add 1/4 cup water and oregano; cover and cook until chicken is tender, about 30 minutes.
Remove chicken and set aside.
Saute onion and garlic in pan drippings until tender. Stir in parsley and jalapeno.
In another pot with tight fitting lid, melt butter; add rice and turmeric; saute over low heat for 5 minutes.
Add chicken broth and salt; bring to a boil; cover and cook over low heat 17 minutes.
Add onion and garlic; mix together.
Arrange in layers in a 4 quart casserole the rice, chicken, shrimp, sausage and ham.
Bake 350 degree oven about 30 minutes.
Note: Shelled raw shrimp can be cooked in the microwave. Place shrimp in a microwavable bowl, uncovered and microwave full power for approximately 4 minutes; stirring half way inbetween just until they turn pink. Let stand for 2 minutes. Do not over cook.