Too Tired Broke Yellow Rice and Chicken
Effortless, budget-friendly, and full of flavor, "Too Tired Broke Yellow Rice and Chicken" is the ultimate go-to weeknight dinner for when you're low on time and energy but craving something homemade and hearty. This one-pot recipe combines tender chicken thighs or breasts with fragrant turmeric-spiced rice, making it as satisfying as it is simple. Toasted garlic, sautéed onions, and a touch of cumin infuse the dish with warmth, while optional frozen peas and a splash of lemon juice add brightness and balance. Ready in just 35 minutes, this comforting dish uses everyday pantry staples like chicken broth, rice, and affordable spices to deliver bold flavors without breaking the bank. Perfect for two servings, this recipe scales easily and is a lifesaver when convenience meets cravings.
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Recipe Information
Ingredients
- 2 pieces boneless chicken thighs or breasts
- 1 cup long-grain white rice
- 2 cups chicken broth (or water with chicken bouillon)
- 2 tablespoons olive oil
- 0.5 medium, diced yellow onion
- 2 teaspoons minced garlic
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup frozen peas (optional)
- 1 tablespoon lemon juice (optional)
Instructions
Heat 1 tablespoon of olive oil in a medium-sized skillet or pot over medium heat.
Season the chicken thighs or breasts on both sides with 0.5 teaspoon of salt and a pinch of black pepper.
Add the chicken to the skillet and sear for 2-3 minutes per side until golden brown (they don't need to be fully cooked). Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic, turmeric, cumin, and remaining 0.5 teaspoon of salt. Cook for 1 minute to toast the spices.
Stir in the rice and let it toast for about 1 minute, coating it with the spiced oil.
Carefully pour in the chicken broth, scraping any browned bits from the bottom of the skillet. Stir well to combine.
Nestle the chicken back into the skillet on top of the rice. Reduce the heat to low, cover, and simmer for 15 minutes.
If using frozen peas, scatter them over the rice during the last 5 minutes of cooking. Cover again and let them steam.
Turn off the heat and let the skillet sit covered for another 5 minutes to allow the rice to finish cooking.
Fluff the rice with a fork, squeeze lemon juice over the top for brightness (if desired), and serve warm.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 4351 mg | 189% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.2 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1101 mg | 23% | |
*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.
