Chicken and Yellow Rice Recipe
Chicken and yellow rice is a flavorful, easy-to-make one-pot meal that’s perfect for busy weeknights. With tender chicken, fluffy rice, and customizable spices, it delivers a restaurant-quality experience right at home.
Equipment
- Large skillet
- 9x13-inch baking dish (for oven method)
- Rubber spatula
- Stovetop pan (for stovetop method)
- Oven (if baking)
Ingredients
- Base and Seasoning Ingredients
- 5 ½ cups water
- 1 tablespoon chicken bouillon granules
- 2 ½ cups chicken stock
- 1 tablespoon lemon juice
- 1 tsp salt
- 1 tsp cumin powder
- 1 green bell pepper diced
- 1 onion diced
- 1 cup yellow rice or white Basmati rice
- Turmeric powder for color
- 2 tsp paprika for flavor
- Saffron threads for aroma
- Proteins
- 4 skinless boneless chicken breast halves or 1 pound chicken tenders
- Bone-in chicken thighs for added juiciness and flavor
- Fats and Oils
- ¼ cup olive oil for sautéing
- 4 tablespoons olive oil for cooking
- Ground black pepper
- Poultry seasoning
- Chili powder
- Garnishes and Extras
- Fresh parsley or scallion for garnish
- Frozen peas for texture and flavor
- Garlic cloves minced
- Boiling water to bring everything together
Instructions
- Preheat the Oven and Prepare the Base
- Preheat oven to 425°F (220°C).
- Boil chicken bouillon and water in a skillet, add chicken breasts and bell pepper, simmer for 20 minutes.
- Remove chicken, pour broth into a 9x13-inch baking dish, stir in yellow rice, paprika, lemon juice, and olive oil.
- Return chicken, season with black pepper and poultry seasoning, bake for 30 minutes.
- Fluff rice with a rubber spatula, let it rest before serving.
- Stovetop Version
- Heat olive oil, sauté onions and garlic, brown chicken tenders for 4-5 minutes.
- Add chicken stock, boiling water, and rice, sprinkle saffron threads, simmer on medium-low heat for 30 minutes.
- Return chicken, cook until rice is fluffy, serve with collard greens or frozen peas.
- Serving and Storing
- Serve hot with a garnish of parsley or collard greens, and side of frozen peas or roasted broccoli.
- For storing, refrigerate in an airtight container for up to 2 days, or freeze for 3 months.
- Reheat on stovetop or microwave with a splash of boiling water or broth.
Notes
This dish is highly customizable, and you can swap out chicken breasts for chicken tenders or add your choice of vegetables.
If you want extra flavor, use Basmati rice instead of yellow rice.
If you're looking for extra richness, add some Parmesan or collard greens on the side.