Chicken and Yellow Rice
Try this easy Chicken and Yellow Rice recipe—savory, Spanish-inspired, and perfect for a quick, family-friendly dinner everyone will enjoy!
Ingredients
Main Ingredients
- 1.5 lbs 680g boneless, skinless chicken thighs or breasts: Tender and juicy, chicken is the star of this dish. Thighs add extra richness, while breasts keep it lean.
- 2 cups long-grain white rice: The foundation of the dish providing a fluffy and aromatic base.
- 4 cups chicken broth: Adds depth and savory flavor to the rice.
- 1 cup frozen peas and carrots: A colorful nutritious addition that brings sweetness and texture.
Aromatics and Spices
- 1 medium onion finely chopped: Adds a subtle sweetness and depth of flavor.
- 3 garlic cloves minced: For that irresistible savory kick.
- 1 tsp ground turmeric: The key to that vibrant yellow color and earthy warmth.
- 1 tsp ground cumin: Enhances the dish with a hint of smokiness.
- ½ tsp paprika optional: Adds a touch of mild heat and color.
- 2 tbsp olive oil or butter: For sautéing and richness.
Garnishes (Optional but Recommended)
- Fresh parsley or cilantro: A pop of freshness to brighten up the dish.
- Lemon wedges: A squeeze of citrus adds a zesty finish.
Instructions
Step 1: Prep the Chicken
- Use paper towels to dry the chicken thoroughly, then season it well with salt and pepper.
- Heat 1 tbsp olive oil or butter in a large skillet or pot over medium-high heat.
- Cook the chicken for 4-5 minutes on each side until it develops a golden-brown crust. It doesn’t need to be fully cooked yet—just browned for maximum flavor. Remove and set aside.
Step 2: Sauté the Aromatics
- In the same skillet, add another 1 tbsp olive oil or butter.
- Toss in the chopped onion and cook for 3-4 minutes until softened.
- Add the minced garlic, turmeric, cumin, and paprika (if using). Stir for 1 minute until fragrant—this step unlocks the spices’ full flavor!
Step 3: Cook the Rice
- Add the rice to the skillet and stir to coat it in the aromatic spice mixture. Let it toast for 1-2 minutes.
- Pour in the chicken broth and give everything a good stir, scraping up any browned bits from the bottom of the pan.
- Nestle the seared chicken into the rice, along with any juices that accumulated.
Step 4: Simmer to Perfection
- Allow the mixture to come to a soft boil, then lower the heat to a gentle simmer.
- Cover and let it cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
- In the last 5 minutes, scatter the frozen peas and carrots over the top to heat through.
Step 5: Rest and Serve
- Take the skillet off the heat and let it rest, covered, for 5 minutes. This helps the flavors blend and the rice to fluff up beautifully.
- Garnish with fresh parsley or cilantro and serve with lemon wedges for a bright, zesty finish.
Pro Tip:
- If the rice seems a bit dry after cooking, drizzle in a splash of warm broth or water and gently fluff it with a fork.
Video
Notes
Nutrition Information (Per Serving)
- Calories: 420
- Fat: 12g
- Saturated Fat: 3g
- Protein: 28g
- Carbohydrates: 50g
- Fiber: 3g
- Sugar: 2g
- Sodium: 600mg