Simple Yellow Rice with Chicken Legs
Transform everyday ingredients into a vibrant, one-pot wonder with this Simple Yellow Rice with Chicken Legs recipe. Perfectly seasoned chicken legs are seared to golden perfection before being simmered with fragrant long-grain rice, a rich blend of warming spices like turmeric, cumin, and paprika, and a splash of chicken broth for unparalleled depth of flavor. The addition of frozen peas and a garnish of fresh cilantro adds a pop of color and freshness to this hearty and satisfying dish. Ready in under an hour, this family-friendly recipe is ideal for weeknight dinners or casual gatherings. Serve it straight from the pot for a fuss-free meal that delivers comfort and flavor in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken legs
- 2 cups Long-grain white rice
- 4 cups Chicken broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Frozen peas
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the chicken legs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the chicken legs in the pot and sear them for about 3-4 minutes per side until golden brown. Remove the chicken legs from the pot and set them aside.
In the same pot, add the chopped onion and sauté for 2-3 minutes until softened.
Add the minced garlic, turmeric, cumin, and paprika to the pot. Stir and cook for 1 minute until fragrant.
Add the rice to the pot and stir to coat the grains in the spices and oil.
Pour in the chicken broth and add the remaining salt and black pepper. Stir to combine.
Nestle the browned chicken legs back into the pot, ensuring they are partially submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let simmer for 25 minutes.
After 25 minutes, remove the lid and scatter the frozen peas over the rice (do not stir). Replace the lid and cook for an additional 5 minutes.
Turn off the heat and let the pot sit, covered, for 10 minutes to allow the rice to finish steaming.
Fluff the rice gently with a fork, ensuring the peas are evenly distributed. Garnish with fresh cilantro if desired.
Serve hot and enjoy your Simple Yellow Rice with Chicken Legs.
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 7406 mg | 322% | |
| Total Carbohydrate | 158.4 g | 58% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 16.5 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2620 mg | 56% | |
*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.
