Chicken and yellow rice was super easy to make and I had no idea that yellow rice had health benefits. Great for the weeknight and full of flavor!
Are you in search of a quick and delicious meal that requires minimal effort and clean-up? Look no further than this mouthwatering chicken and yellow rice recipe. With just a few simple ingredients and a single pan, you can whip up a satisfying and flavorful dinner that the whole family will love.
This recipe is perfect for busy weeknights when you don’t have a lot of time to spend in the kitchen. The savory combination of tender chicken and yellow rice is sure to please even the pickiest of eaters. Plus, the convenience of cooking everything in one pan means fewer dishes to wash afterwards.
The secret to the incredible flavors in this dish lies in the spices used. A blend of aromatic herbs and spices like garlic, turmeric and parsley infuse the chicken and rice with a rich and savory taste. The result is a perfectly seasoned, tender, and juicy chicken paired with fluffy and flavorful rice.
So, why spend hours slaving over a hot stove when you can whip up this delicious chicken and yellow rice recipe in no time? It’s the perfect combination of simplicity, ease, and incredible flavor.
How To Make Chicken And Yellow Rice
Ingredients needed
- Chicken thighs
- Basmati rice
- Onion
- Chicken broth
- Parsley
- Garlic
- Turmeric
- Chicken bouillon cube
Want to make it easier? Check out these steps
- In this chicken and rice recipe the yellow rice is homemade. You can tint the rice yellow with saffron or turmeric. But, you can also buy yellow rice and skip the turmeric unless you simply want to add it for it’s inflammatory benefits*.
- This recipe can be made with any part of the chicken. Breast tend to dry out faster so be careful if you decide to go with that.
Making the chicken and yellow rice in one pan
- First, prepare all the ingredients you’ll need for the rice and chicken. Season the chicken with the rub listed.
- In a frying pan or cast iron on medium-high heat, add a little oil then sear the chicken. You’re not going to cook it all the way through but almost. Brown it on both sides really well, like in the photos, then remove it from the pan and lower the heat to medium.
- Add in the garlic and onion. Cook until they are browning and fragrant.
- Then, add in the rice with a little oil. Toast the rice until the grains are golden in color. Now, add in the turmeric and parsley. Allow the turmeric to change the color of the rice.
- After mixing those in pour in the chicken broth then raise the heat to bring the broth to a simmer. While waiting, crumble the chicken bouillon cube over the broth. Continue to stir until the broth starts to simmer.
- When the broth is simmering lower the heat to low and add the chicken thighs back in. Cover the pot and allow the rice to cook around the chicken as the chicken finishes cooking all the way through. Exactly 20 minutes from the time you add the lid.
- Later, remove the lid, chicken, and then fluff the rice before serving.
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Chicken And Yellow Rice
Ingredients
- 4 chicken thighs
Chicken thigh rub
- 1 tablespoon light brown sugar
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 garlic powder
- 1/4 chili powder
- 1/4 black pepper
Rice
- 4 cloves garlic, minced or pressed
- 1/2 medium yellow onion, diced
- 1 teaspoon ground turmeric
- 1/4 cup parsley, chopped
- 1.75 cup chicken broth
- 1 chicken bouillon cube
- 1 cup basmati rice, dry
Instructions
- First, prepare all the ingredients you’ll need for the rice and chicken. Season the chicken with the rub listed.
- In a frying pan or cast iron on medium-high heat, add a little oil then sear the chicken. You’re not going to cook it all the way through but almost. Brown it on both sides really well, like in the photos, then remove it from the pan and lower the heat to medium.
- Add in the garlic and onion. Cook until they are browning and fragrant.
- Then, add in the rice with a little oil. Toast the rice until the grains are golden in color. Now, add in the turmeric and parsley. Allow the turmeric to change the color of the rice.
- After mixing those in pour in the chicken broth then raise the heat to bring the broth to a simmer. While waiting, crumble the chicken bouillon cube over the broth. Continue to stir until the broth starts to simmer.
- When the broth is simmering lower the heat to low and add the chicken thighs back in. Cover the pot and allow the rice to cook around the chicken as the chicken finishes cooking all the way through. Exactly 20 minutes from the time you add the lid.
- Later, remove the lid, chicken, and then fluff the rice before serving.