Chicken and Yellow Rice
With savory chicken and seasoned yellow rice! So flavorful, so easy. A one-pot family favorite!
Ingredients
For this quick and delicious chicken and yellow rice recipe, gather these simple ingredients:
- 1.5 pounds boneless , skinless chicken thighs (can substitute with chicken breasts)
- 2 cups long-grain white rice
- 1 tablespoon turmeric (for that gorgeous yellow color)
- 1 tablespoon olive oil
- 1 medium onion , finely diced
- 3 cloves garlic , minced
- 1 red bell pepper , chopped
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- 4 cups chicken broth
- ½ cup frozen peas
- ¼ cup fresh cilantro , chopped
- ° Salt and pepper to taste
- 1 lemon , cut into wedges for serving
- ° Substitution tip: If you're watching calories , skinless chicken breasts work beautifully. Vegetarians can replace chicken with 2 cups of chickpeas or 8 ounces of cubed firm tofu and vegetable broth instead of chicken broth.
Instructions
- Step 1: Prepare the ChickenSeason chicken thighs generously with salt and pepper on both sides. In a large, deep skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken and sear until golden brown, about 3-4 minutes per side. The chicken doesn't need to be fully cooked at this stage – we're just developing flavor. Remove chicken to a plate and set aside.Pro tip: Don't overcrowd your pan when searing the chicken. Work in batches if necessary to ensure proper browning, which contributes significantly to the dish's final flavor profile.Step 2: Sauté the AromaticsIn the same pan with the flavorful chicken drippings, add the diced onion and cook until translucent, about 3 minutes. Add garlic and bell pepper, cooking for another 2 minutes until fragrant. This aromatic base will infuse your entire dish with savory depth.Chef's insight: The fond (browned bits) at the bottom of the pan contains concentrated flavor compounds that will elevate your chicken and yellow rice recipe to new heights.Step 3: Add Rice and SpicesAdd the rice, turmeric, paprika, oregano, and cumin to the pan. Stir continuously for 1-2 minutes until the rice is coated with the spices and lightly toasted. This quick toasting step helps the rice maintain its texture during cooking and enhances the aromatic qualities of the spices.Step 4: Combine and SimmerPour in the chicken broth, stirring to combine. Return the chicken to the pan, nestling the pieces into the rice mixture. Bring to a boil, then reduce heat to a simmer and cover. Cook for 15 minutes, or until rice is tender and chicken is cooked through (reaching an internal temperature of 165°F/74°C).Time-saving tip: While waiting, prepare a quick side salad or set the table to maximize your efficiency.Step 5: Finishing TouchesStir in the frozen peas (no need to thaw first) and sprinkle with fresh cilantro. Cover and let stand for 5 minutes off the heat. The residual heat will cook the peas while allowing the flavors to meld beautifully. Serve with lemon wedges for a bright finishing touch.
