Chicken Yellow Rice
Transform your weeknight dinner routine with this irresistible Chicken Yellow Rice recipe, a vibrant one-pan dish brimming with flavor and color. Tender, golden-crisp chicken thighs are nestled atop fragrant long-grain rice infused with saffron, turmeric, and paprika, creating a perfectly seasoned, aromatic base. A touch of sweetness from sautéed onions and the pop of bright green peas add depth and texture, while the finishing garnish of fresh parsley and a squeeze of tangy lemon take this meal to the next level. Ready in under an hour, this hearty and satisfying recipe delivers big flavor with minimal effort, making it ideal for family dinners or casual entertaining. Perfectly spiced, comforting, and easy to prepare, Chicken Yellow Rice is destined to become a go-to favorite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 0.25 teaspoons saffron threads
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Season the chicken thighs with salt, black pepper, and paprika on both sides.
Heat 2 tablespoons of 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 golden and crispy. Flip the chicken and cook for another 3 minutes. Remove the chicken from the pan and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the rice to the skillet and stir well to coat the grains in the oil and aromatics. Toast the rice for 2 minutes, stirring frequently.
In a small bowl, mix the saffron threads with 2 tablespoons of warm water and let it bloom for 1-2 minutes. Add the saffron mixture, turmeric, chicken broth, and 1 teaspoon of salt to the skillet. Stir to combine.
Nestle the chicken thighs back into the skillet, skin-side up, on top of the rice. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes.
After 20 minutes, scatter the frozen peas over the rice and chicken. Cover the skillet again and cook for an additional 5 minutes until the rice is tender, the chicken is cooked through, and the peas are heated.
Turn off the heat and let the dish rest for 5 minutes, covered, before fluffing the rice gently with a fork.
Garnish with fresh parsley and serve with lemon wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
3091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.1 g | 236% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5342 mg | 232% | |
| Total Carbohydrate | 167.5 g | 61% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 21.1 g | ||
| Protein | 198.3 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3563 mg | 76% | |
*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.
