Easy Chicken and Yellow Rice Recipe
This Chicken and Yellow Rice Recipe is a quick and flavorful one-pot meal that’s perfect for weeknights. It’s loaded with tender chicken pieces, vibrant yellow rice, and spices like turmeric and cumin. Ready in under an hour, this dish is a satisfying and colorful dinner the whole family will love.
Equipment
- 1 Large Pot/Dutch Oven: Used to cook chicken and rice together
- Wooden Spoon: For stirring
- Measuring Cups and Spoons: For precise measurements
- Knife and Cutting Board: For prepping ingredients
Ingredients
- 2 cups long-grain yellow rice
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 3 cups chicken broth
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley or cilantro, for garnish
Instructions
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large pot. Add the chicken pieces, seasoned with salt, pepper, and paprika. Brown the chicken on all sides, about 5-7 minutes. Remove and set aside.
- Sauté Vegetables: In the same pot, add the diced onion and bell pepper. Sauté for 3-4 minutes, then add the minced garlic and cook for another minute.
- Combine Rice and Spices: Stir in the yellow rice, turmeric, cumin, and paprika. Cook for 1-2 minutes to coat the rice with the spices.
- Add Broth and Chicken: Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits. Add the browned chicken back to the pot. Bring the mixture to a boil.
- Simmer: Reduce heat to low, cover the pot, and simmer for about 20 minutes until the rice is tender and has absorbed the liquid.
- Rest and Fluff: Remove the pot from heat and let it rest for 5 minutes. Fluff the rice with a fork and garnish with fresh parsley or cilantro before serving.
Notes
- For extra flavor, add peas, diced tomatoes, or your favorite vegetables.
- This dish can be made vegetarian by substituting chickpeas for chicken and using vegetable broth instead of chicken broth.