Description
Ready in just under 40 minutes, this Chicken and Yellow Rice recipe is a comforting, flavorful one-pot meal that’s both simple and satisfying. The rice is perfectly fluffy, infused with aromatic spices, and packed with juicy, tender chicken. Whether you’re cooking for a busy weeknight or a cozy family dinner, this dish delivers bold flavors with minimal effort.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
For the Rice:
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups long-grain white rice
- ½ teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 1 pinch saffron or ½ teaspoon annatto powder (optional, for color)
- 2 ½ cups chicken broth
- ½ teaspoon salt (adjust to taste)
For Garnish (Optional):
- Fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Sear the Chicken: Season the chicken thighs with salt, pepper, garlic powder, and paprika. Heat olive oil in a large skillet or Dutch oven over medium heat. Sear the chicken until golden brown on both sides (about 4 minutes per side). Remove and set aside.
- Sauté the Aromatics: In the same pan, add chopped onions and minced garlic. Sauté for 2-3 minutes until softened and fragrant. Stir in turmeric, cumin, and smoked paprika, letting the spices bloom for about 30 seconds.
- Toast the Rice & Combine Ingredients: Add the uncooked rice to the pan, stirring for a minute to coat it in the spices. Pour in the chicken broth, salt, and saffron (if using). Stir well and bring to a gentle simmer.
- Simmer the Dish: Nestle the seared chicken back into the pan, ensuring it’s partially submerged in the broth. Cover the skillet with a lid and reduce the heat to low. Let simmer for 20-25 minutes until the rice is tender and has absorbed all the liquid.
- Rest & Fluff: Remove from heat and let the dish rest, covered, for 5 minutes. Then, use a fork to gently fluff the rice.
- Garnish & Serve: Sprinkle with fresh parsley and serve with lemon wedges for extra brightness. Enjoy!
Notes
- If using brown rice, increase the cooking time by 10-15 minutes and add an extra ½ cup of broth.
- For added vegetables, stir in peas, bell peppers, or carrots during the last 5 minutes of cooking.
- If the rice isn’t fully cooked but the liquid is absorbed, add a splash of warm broth, cover, and let it steam for a few more minutes.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: dinner
- Method: Stovetop, One-Pot
- Cuisine: Spanish, Latin American
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Chicken and Yellow Rice Recipe