Chicken And Yellow Rice

Bone-in, skin-on chicken thighs are seared until golden, then cooked with toasted basmati rice, garlic, onion, turmeric, chicken broth, and bouillon for an easy one-pan chicken and yellow rice dinner.

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Course: Main Course

Cuisine: American

Keyword: Chicken And Yellow Rice

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: serving

Calories: 451kcal

Ingredients

4 chicken thighs bone-in, skin-on

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

Combine the brown sugar, salt, smoked paprika, garlic powder, chili powder, and black pepper. Season the chicken thighs on both sides.
Heat about 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken skin-side down and sear for about 3–5 minutes, until golden. Flip and brown the second side well. Remove the chicken from the skillet.
Reduce the heat to medium. Add the onion and garlic and cook until softened, fragrant, and beginning to brown.
Add about 1 tablespoon of oil if needed, followed by the dry basmati rice. Toast the rice until the grains begin turning lightly golden.
Stir in the turmeric and parsley. Pour in the chicken broth and crumble in the bouillon cube. Stir and bring the mixture to a simmer.
Reduce the heat to low and nestle the chicken thighs back into the rice. Cover and cook for about 20 minutes without lifting the lid.
Check that the rice is tender and the chicken has reached 165°F in the thickest part without touching the bone. Larger thighs may require additional cooking time.
Remove the skillet from the heat and let it rest, covered, for 10 minutes. Fluff the rice before serving.

Nutrition

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