Easy Chicken and Yellow Rice Recipe in 5 Steps
This easy and flavorful Chicken and Yellow Rice Recipe Skillet makes a quick and delicious dinner for the whole family. This is a MUST TRY recipe
Equipment
- 1 Large skillet or Dutch oven With lid
- 1 Cutting board For chopping vegetables
- 1 Chef’s knife
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 lb boneless chicken thighs cut into chunks
- 1 tbsp olive oil for searing
- 1 onion chopped
- 3 cloves garlic minced
- 1 cup long-grain white rice rinsed
- 2 cups chicken broth low sodium preferred
- 1 tsp turmeric for yellow color and flavor
- 1 tsp paprika smoked or sweet
- ½ tsp cumin optional for warmth
- ½ tsp salt adjust to taste
- ¼ tsp black pepper freshly ground
- 1 cup frozen peas added at the end
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Sear the Chicken: In a large skillet over medium heat, add olive oil. Sear the chicken chunks until golden brown on all sides, about 5–6 minutes. Remove and set aside.
- Sauté the Aromatics: In the same pan, add chopped onions and sauté for 3 minutes. Add garlic and cook for another minute until fragrant.
- Add Rice and Spices: Stir in the rice, turmeric, paprika, cumin, salt, and pepper. Let the rice toast for a minute to absorb flavor.
- Simmer Everything: Pour in chicken broth and return the chicken to the skillet. Bring to a boil, then reduce heat to low. Cover and simmer for 20–22 minutes, or until rice is cooked and liquid is absorbed.
- Add Peas & Serve: Stir in the frozen peas and cook for 2 more minutes. Fluff the rice with a fork and top with chopped parsley before serving.
Notes
- You can use chicken breasts if you prefer, but thighs stay juicier.
- For extra flavor, swap half the chicken broth with coconut milk.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.