Southern Chicken and Yellow Rice
Southern Chicken and Yellow Rice is a comforting, one-pot dish that brings bold Southern flavors to your table with minimal effort. Featuring tender, golden-seared bone-in chicken thighs nestled in fragrant turmeric-infused rice, this recipe is elevated with smoky paprika, sautéed onions, bell peppers, garlic, and a sprinkle of fresh parsley for a vibrant finish. The addition of wholesome ingredients like chicken broth, frozen peas, and a hint of bay leaf makes each bite rich, hearty, and satisfying. Perfect for busy weeknights or casual gatherings, this meal comes together in just under an hour and serves six. Whether you're seeking a classic Southern comfort food recipe or an easy-to-make crowd-pleaser, Southern Chicken and Yellow Rice delivers every time.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups long-grain white rice
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and green bell pepper. Sauté for 4-5 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the rice, turmeric, paprika, and remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for 1-2 minutes to toast the rice lightly.
Pour in the chicken broth and add the bay leaf, stirring to combine.
Nestle the seared chicken thighs on top of the rice mixture.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the rice is tender and the chicken is cooked through.
Remove the bay leaf and stir in the peas. Allow them to warm through for 2-3 minutes.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.2 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 533 mg | 11% | |
*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.
