Chicken And Yellow Rice
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!
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Servings: 4 serving
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.
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