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yellow rice and chicken in a pot.

Chicken and Yellow Rice Recipe

Kemi
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.
5 from 4 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, British, Indian, International, Mexican
Servings 6
Calories 366 kcal

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

Calories: 366kcalCarbohydrates: 51gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 29mgSodium: 661mgPotassium: 136mgFiber: 1gSugar: 1gVitamin A: 460IUVitamin C: 0.2mgCalcium: 31mgIron: 1mg
Keyword chicken and yellow rice, chicken and yellow rice recipe, yellow rice and chicken
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