chicken with yellow rice recipe

Written ByJenny Smyth Posted on
chicken with yellow rice recipe
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The Best chicken with yellow rice recipe

I’ve always been a fan of chicken with yellow rice, it’s a classic dish that never goes out of style. The combination of tender chicken and flavorful yellow rice is a match made in heaven. I first tried this recipe at a family gathering, and it was an instant hit.

The kids loved it, my husband loved it, and I loved how easy it was to make. The best part is that it’s a one-pot wonder, so you can cook the chicken and rice together in the same pot. It’s a great way to get everyone involved in the kitchen, and it’s perfect for a weeknight dinner or a special occasion.

I’ve made this recipe countless times, and it never fails to impress. The key to this dish is the saffron-infused yellow rice, which gives it that distinctive flavor and aroma. It’s a bit more expensive than regular rice, but trust me, it’s worth every penny.

The saffron adds a depth of flavor that’s hard to find in other recipes. I like to serve this dish with some steamed vegetables on the side, but you can also add some chopped fresh herbs like parsley or cilantro for extra flavor. It’s a versatile recipe that can be adapted to suit any taste or dietary need.

Overall, chicken with yellow rice is a simple yet elegant dish that’s sure to please even the pickiest eaters.

Chicken with Yellow Rice

Chicken with Yellow Rice

4.7 from 954 votes

A vibrant and flavorful one-pot dish featuring tender chicken pieces cooked with aromatic spices and turmeric-tinted rice. This comforting meal is perfect for a weeknight dinner and comes together easily in a single skillet.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

1 1/2 lbs bone-in, skin-on chicken thighs (about 4-6 thighs)
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Rice

1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp ground coriander
1 1/2 cups long-grain white rice
2 1/2 cups low-sodium chicken broth
1/2 cup frozen peas (optional)
2 tbsp chopped fresh cilantro (for garnish)

👨‍🍳Directions

1Pat the chicken thighs dry with paper towels and season both sides evenly with salt and pepper.
2Heat the olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3Place the chicken thighs skin-side down in the hot skillet and cook without moving until the skin is deep golden brown and crispy, about 5 to 7 minutes.
4Flip the chicken and cook the other side for 3 to 4 minutes, then transfer to a plate and set aside.
5Reduce the heat to medium and add the diced onion to the pan drippings.
6Cook, stirring occasionally, until the onion is softened and translucent, about 4 to 5 minutes.
7Add the minced garlic, turmeric, cumin, and coriander to the onions and stir constantly for 30 seconds until fragrant.
8Pour in the rice and stir to coat the grains with the oil and spices, cooking for 1 minute.
9Pour the chicken broth into the pan and stir, scraping up any browned bits from the bottom.
10Bring the liquid to a boil over high heat, then nestle the browned chicken thighs skin-side up into the rice.
11Reduce the heat to low, cover the skillet tightly with a lid, and simmer for 18 to 20 minutes, or until the rice is tender and has absorbed all the liquid.
12The chicken should register 165°F on an instant-read thermometer.
13Remove the pan from the heat and let it stand covered for 5 minutes.
14If using peas, gently fold them into the rice.
15Garnish with fresh cilantro and serve directly from the skillet.

🔧Equipment

Large skillet or Dutch oven with lid
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 100mg🧂Sodium: 750mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For a more golden color, add an extra 1/4 teaspoon of turmeric. You can substitute boneless, skinless chicken thighs, but reduce the initial browning time to 3 minutes per side.

Watch Video Of How Chicken with Yellow Rice Works

I hope you give this chicken with yellow rice recipe a try soon. It is one of those meals that works for any occasion, from a casual weeknight dinner to a family gathering.

You can store leftovers in the fridge for up to three days and reheat them in a skillet with a splash of broth to bring back moisture. The rice also freezes well for up to a month, so you can make a double batch and have dinner ready on a busy night.

For serving, I like to top the dish with fresh cilantro, a squeeze of lime, and sometimes a dollop of sour cream or avocado slices. It also pairs nicely with a simple green salad or some steamed vegetables.

This recipe is forgiving and easy to adapt, so feel free to add your own twist with extra veggies or different spices. I am confident it will become a favorite in your home just like it is in mine.

❓ Frequently Asked Questions About Chicken with Yellow Rice

Q: What type of chicken is best for this recipe?

A: You can use boneless, skinless chicken breasts or thighs for this recipe. If using breasts, make sure to pound them thin so they cook evenly.

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