Chicken and Yellow Rice
Transform dinner into a comfort-food masterpiece with this savory Chicken and Yellow Rice recipe—an easy, one-pan meal that's bursting with flavor! Perfectly seasoned bone-in, skin-on chicken thighs are seared to golden perfection and nestled into fragrant, turmeric-infused rice simmered with chicken broth, paprika, and aromatic garlic and onions. A pop of color and sweetness comes from vibrant peas, while fresh parsley and optional lemon wedges elevate this dish to restaurant-quality status. Ready in under an hour, this hearty and wholesome weeknight dinner keeps cleanup minimal and satisfaction high. Whether you’re cooking for family or entertaining guests, this classic chicken and rice recipe delivers both convenience and deliciousness in every bite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 large Yellow onion (diced)
- 3 cloves Garlic (minced)
- 4 cups Chicken broth
- 2 cups Long-grain rice
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
- 4 pieces Lemon wedges (optional for serving)
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and cook for 4-5 minutes, until the skin is crispy and golden brown. Flip the chicken and cook for another 3-4 minutes on the other side. Remove the chicken from the pan and set aside.
In the same pan, add the diced onion. Sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Stir in the rice, ground turmeric, paprika, and salt. Cook for 1-2 minutes, gently toasting the rice and coating it evenly in the spices.
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pan with a lid, and simmer for 10 minutes.
Nestle the chicken thighs back into the skillet, placing them on top of the rice. Cover again and cook for an additional 25 minutes on low heat, allowing the chicken to cook through and the rice to absorb the liquid.
After 25 minutes, sprinkle the frozen peas over the rice and chicken. Cover and cook for another 5 minutes, until the peas are warmed through and tender.
Remove the pan from the heat and let it rest, covered, for 5 minutes before serving.
Garnish with chopped parsley and serve warm with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5103 mg | 222% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 24.3 g | ||
| Protein | 145.1 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3064 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
