Chicken and Yellow Rice
A cozy, one-pan dinner that combines juicy chicken and fluffy yellow rice, perfect for busy weeknights.
Ingredients
For the Chicken
- 4 pieces chicken thighs or breasts, boneless or bone-in Bone-in thighs are juicier.
- 1 teaspoon salt For seasoning the chicken.
- 1 teaspoon black pepper For seasoning the chicken.
- 1 teaspoon garlic powder For seasoning the chicken.
- 1 teaspoon paprika For seasoning the chicken.
For the Rice
- 1.5 cups long grain white rice Can substitute with Basmati or Jasmine. Rinse before use.
- 3 cups chicken broth Always use broth instead of water for flavor.
- 1 medium onion, chopped Adds flavor to the base.
- 2 cloves garlic, minced Adds flavor to the base.
- 1 teaspoon turmeric For color and earthy flavor.
- 1 teaspoon paprika For flavor.
- 0.5 teaspoon cumin Optional, for extra depth.
- 1 bay leaf optional For flavor.
- 1 lemon squeezed, for finishing Brightens the dish.
Optional Add-Ins
- 1 cup peas For color.
- 1 cup sliced roasted red peppers For presentation.
- 1 pinch chili flakes For heat.
Instructions
Preparation
- Pat the chicken dry and season with salt, pepper, garlic powder, and paprika.
- In a pan, sear the chicken until it gets some color, then set aside.
- In the same pan, toast the rice with onions and garlic until fragrant.
Cooking
- Add turmeric, paprika, cumin, and the chicken broth to the rice.
- Nestle the chicken back into the pan and add the bay leaf.
- Cover and let simmer on low heat until the rice is cooked, about 20-25 minutes.
- Once done, let sit covered for 5-10 minutes, then squeeze lemon over before serving.
Notes
For best results, use a deep skillet or Dutch oven with a lid. Avoid stirring after adding broth to prevent sticky rice. Leftovers can be stored for 3-4 days and reheated with a splash of broth.