Chicken and yellow rice recipe that is easy, simple, and packed full of flavor. This one pot yellow rice and chicken is quick and cooks in 30 minutes, the chicken is tender and flavorful, and the rice is tender and fluffy. It makes a great dinner and can be served with vegetables like carrots, broccoli, or peas. Let me show you how to make it.
Chicken and Yellow Rice Recipe
The best chicken and yellow rice recipe that is packed full of flavors, simple, and easy to cook.
This turmeric yellow rice and chicken is perfect for midweek dinner or any meal time because it is quick and delicious and can be made in just 30 minutes.
Yellow rice is a rice dish that gets its color from saffron, turmeric, or curry powder. It can be made with any type of rice with the most commonly used being basmati rice, long grain rice, and jasmine rice.
This one pot chicken and rice dish make use of a few simple ingredients to create a flavor-packed dish that is restaurant quality but at a budget-friendly cost. Chicken is well seasoned and browned, and rice is toasted in butter, and spices they are then both cooked in chicken broth to perfection.
I used skinless bone-in chicken thighs for this Spanish chicken and yellow rice by simply taking the skin off the chicken as I do not want the extra calories from the chicken skin also to avoid the fat from the skin, however, you can leave the skin on or use skinless boneless chicken thighs. Chicken legs and chicken breasts can also be used.
The chicken is juicy, tender, and nicely browned, and the rice is fluffy and tasty. Let me show you how to make chicken and yellow rice in easy steps.
Related: Instant pot chicken thighs and rice, One pot chicken thighs and rice
Ingredients
The detailed ingredient list, measurements, and directions are in the recipe card at the bottom of this post.
Chicken- Skinless bone in chicken thighs. You can also use boneless.
Uncooked rice- easy cook long grain, or golden sella basmati
Turmeric
Dried thyme
Garlic powder
Black pepper
Smoked paprika
Onion granules
Chicken both
Salt
Butter
Olive oil
Fresh parsley to garnish - Optional.
How To Cook Chicken and Yellow Rice
Add smoked paprika, dried thyme, black pepper, garlic powder, onion granules, and salt into a bowl then mix it till it is well combined.
Use paper towels to pat the chicken dry, and season with the spice mix.
If you have the time, let the chicken marinate in the fridge for at least 30 minutes.
Put a pot on the stove on medium heat, then and add 2 tablespoons of oil.
When the oil is heated, arrange the chicken thighs in it smooth side down. Brown the chicken on that side for 2-3minutes without moving them then turn the chicken and fry the other side for another 2-3 minutes.
When browned, transfer the chicken into a plate and set aside.
Wash the rice till the water runs clear.
Add butter into the pot then pour in the washed rice, turmeric, garlic powder, onion granules, and black pepper then toast the rice for 1-2 minutes.
Add chicken broth then deglaze the bottom of the pot by scraping the brown bits at the bottom of the pot. Taste for salt and adjust accordingly.
Transfer the chicken to the pot by carefully placing them on top of the rice.
Cover the pot and cook the rice and chicken for 20 minutes or till the broth is dried and the rice tender.
When it's cooked, take the pot off the stove, and garnish with fresh chopped parsley. Leave it for 5 minutes then fluff the rice with a fork.
Serve and enjoy.
What To Serve With
It's healthy, filling, and can be served with side dishes such as the below listed:
Boiled carrots
Air fryer vegetables
Garlic butter bread
Roasted asparagus
Coleslaw
Vegetable salads
How To Store
Let the chicken and yellow rice cool completely before storing in the fridge or freezer.
To store it in the fridge: Pack the chicken and rice into a sealable container or Ziploc, label with name and dates, and store it in the fridge where it will remain good for up to 3 days.
To store it in the freezer: Put it in an airtight container that is freezer safe, or Ziploc label it, then store it in the freezer where it will be preserved for up to 3 months.
They can easily be reheated in the microwave.
To reheat in the microwave- Pour the rice and chicken on a microwaveable plate, sprinkle with a tablespoon of water, cover, and reheat it at high microwave settings for 1 minute, then 30 seconds interval thereafter until it's warmed through.
To reheat it on the stove - Add rice and chicken in a pot, add some water, cover the pot and cook on medium heat till the water dries, and the food is heated. Take off heat, fluff, serve, and enjoy.
Tips For Making Chicken and Yellow Rice
- It's best to let the chicken be seasoned for at least 35 minutes before cooking it.
- Heat the pot on medium heat before adding olive oil and chicken so that the chicken browns nicely.
- Before steaming the rice, deglaze the pot by scraping the bottom so no brown bits are left at the bottom. Not deglazing can make the rice burn when cooking.
- Wash the rice well like 3-4 times to reduce the starch so it is not mushy when cooked.
- You can adjust the pepper and spices to suit your palate.
- Add vegetables to it for more nutrients. Vegetables that can be added are carrots, peas, mushrooms, and bell peppers. Add this to the chicken and rice 5 minutes to the end of the cooking time.
- It's best served hot.
FAQS
What is yellow rice made of
It is made with rice, herbs, and spices including saffron, curry powder, or turmeric which gives it its distinct yellow color.
How many calories is chicken and yellow rice
This depends on the recipe followed and suggested serving. For this recipe, per serving of this chicken and yellow rice calories per portion is kcal estimated.
Can you cook rice with raw chicken
Yes, rice can be cooked with raw chicken but I recommend browning the chicken first as shown in this recipe. Not only does the chicken looks more appealing, it doesn't get mushy when browned.
Is it safe to cook chicken and rice together
Yes, it is safe to do so as long as the chicken is cooked with no blood inside when cut into, and the internal temperature is at least 165F/70C.
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Chicken and Yellow Rice Recipe
Ingredients
- 2 cups Uncooked rice
- 6 pcs Chicken thighs
- 2 tablespoons vegetable, sunflower, or olive oil
- 5 tablespoons Butter
- 1 teaspoon Turmeric
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ¼ teaspoon Black pepper
- 4 cups Chicken broth
- Salt to taste
- chopped Fresh Parsley to garnish optional
To Season Chicken
- 1 teaspoon Smoked paprika
- ½ teaspoon Garlic powder
- ½ teaspoon Onion granules
- ¼ teaspoon Black pepper
- Salt to taste
Instructions
- Add smoked paprika, dried thyme, black pepper, garlic powder, onion granules, and salt into a bowl then mix it till it is well combined.
- Use paper towels to pat the chicken dry, and season with the spice mix.If you have the time, let the chicken marinate in the fridge for at least 30 minutes.
- Put a pot on the stove on medium heat, then add 2 tablespoons of oil. When the oil is heated, arrange the chicken thighs in it smooth side down.
- Brown the chicken on that side for 2-3minutes without moving them then turn the chicken and fry the other side for another 2-3 minutes.
- When browned, transfer the chicken to a plate and set aside.
- Wash the rice till the water runs clear.
- Add butter then pour in the rice, turmeric, garlic powder, onion granules, and black pepper then toast the rice for 1-2 minutes.
- Add chicken broth then deglaze the bottom of the pot by scraping the brown bits at the bottom of the pot. Taste for salt and adjust accordingly.
- Transfer the chicken on top of the rice.
- Cover the pot and cook the rice and chicken for 20 minutes or till the broth is dried and the rice tender.
- When it's cooked, take the pot off the stove, and garnish with fresh chopped parsley. Leave it for 5 minutes then fluff the rice with a fork.
- Serve and enjoy.
Notes
- It's best to let the chicken be seasoned for at least 35 minutes before cooking it.
- Heat the pot on medium heat before adding olive oil and chicken so that the chicken browns nicely.
- Before steaming the rice, deglaze the pot by scraping the bottom so no brown bits are left at the bottom. Not deglazing can make the rice burn when cooking.
- Wash the rice well like 3-4 times to reduce the starch so it is not mushy when cooked.
- You can adjust the pepper and spices to suit your palate.
- Add vegetables to it for more nutrients. Vegetables that can be added are carrots, peas, mushrooms, and bell peppers. Add this to the chicken and rice 5 minutes to the end of the cooking time.
- It's best served hot.
Nutrition
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