Yellow Chicken and Rice
Experience the comforting flavors of home-cooked "Yellow Chicken and Rice," a one-pot wonder that's as vibrant as it is delicious. Tender, seared chicken thighs are nestled into a fragrant bed of spiced turmeric rice, creating a dish that's beautifully golden and infused with warm, earthy notes of cumin and smoked paprika. The addition of sweet, steamed peas provides a pop of color and texture, while sautéed onions and garlic build a savory base. This easy-to-make recipe is ready in just 40 minutes, making it perfect for weeknights but special enough for a family gathering. Serve it straight from the skillet, garnished with fresh parsley for a touch of brightness. Packed with flavor and made with simple pantry staples, this hearty meal is sure to become a household favorite. Keywords: yellow chicken and rice recipe, one-pot chicken and rice, turmeric rice with chicken, easy weeknight dinner, comforting chicken recipes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Season the chicken thighs with a pinch of salt, black pepper, and a sprinkle of turmeric.
Heat 1 tablespoon of olive oil in a large skillet or pot over medium-high heat. Add the chicken thighs and sear them for 2-3 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining olive oil. Sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the rice, turmeric, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring, to toast the rice and coat it in the spices.
Pour in the chicken broth and bring to a gentle boil. Nestle the seared chicken thighs into the rice mixture.
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
In the last 5 minutes of cooking, sprinkle the frozen peas over the rice (do not stir) and re-cover to allow them to steam.
Once cooked, fluff the rice gently with a fork and garnish with chopped parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4958 mg | 216% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 16.4 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 292 mg | 22% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2702 mg | 57% | |
*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.
