chicken and yellow rice recipe
An easy one-pot chicken and yellow rice recipe packed with flavor. Perfect for weeknights, this comforting classic is hearty, simple, and family-friendly.
Ingredients
- 1½ lbs bone-in skin-on chicken thighs
- 1 tbsp olive oil
- 1½ cups long-grain white rice
- 2½ cups chicken broth
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 bay leaf optional
- ½ cup frozen peas optional
- Fresh parsley or cilantro chopped
- Lemon wedges for serving
Instructions
- Sear Chicken: Heat oil in a large pan. Season and sear chicken thighs until golden, then set aside.
- Sauté Aromatics: In the same pan, cook onion until soft. Add garlic, turmeric, paprika—cook until fragrant.
- Toast Rice: Stir in rice, coating it in spices. Toast for 1 minute.
- Simmer: Add broth, bay leaf, and return chicken to the pan. Cover and simmer for 20–25 minutes.
- Rest: Turn off heat, let sit covered for 5 minutes.
- Finish: Stir in peas, garnish with herbs, and serve with lemon wedges.
Notes
- Chicken swap: Boneless thighs or breasts work—just reduce cook time.
- Rice tip: Use basmati for extra aroma; brown rice needs more time and liquid.
- No turmeric? Try saffron, annatto, or curry powder as a substitute.
- Spice it up: Add chili flakes or jalapeño if you like heat.
- Make ahead: Great for meal prep—flavors deepen overnight.
- Crispy finish: Broil for 2–3 mins to re-crisp chicken skin before serving.