Go Back
A steaming plate of chicken and yellow rice, featuring golden chicken pieces, fluffy turmeric-infused rice, and vibrant diced bell peppers, garnished with fresh parsley and lemon wedges
Print Recipe
5 from 1 vote

Chicken And Yellow Rice Recipe Your New Family Favorit

Try this easy chicken and yellow rice recipe—flavorful, one-pot comfort food perfect for family dinners or meal prep!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: main dish
Cuisine: Fusion (Inspired by Latin, Mediterranean, and Southern flavors)
Keyword: Chicken and Yellow Rice Recipe
Servings: 6 Servings
Calories: 450kcal
Author: Paul.B

Ingredients

Main Ingredients

  • Chicken: 1.5 lbs about 700g of boneless, skinless chicken thighs or breasts, cut into bite-sized pieces. Thighs add extra juiciness, but breasts work great too!
  • Rice: 2 cups of long-grain white rice like basmati or jasmine for that perfect fluffy texture.
  • Chicken Broth: 4 cups of low-sodium chicken broth to cook the rice and infuse it with rich flavor.
  • Turmeric: 1 teaspoon of ground turmeric for that signature golden color and earthy taste.
  • Olive Oil: 2 tablespoons for sautéing the chicken and veggies.

Aromatics and Spices

  • Onion: 1 medium onion finely chopped.
  • Garlic: 3 cloves minced, because everything’s better with garlic!
  • Bell Pepper: 1 medium bell pepper any color, diced for a pop of sweetness and color.
  • Cumin: 1 teaspoon of ground cumin for a warm nutty flavor.
  • Paprika: 1 teaspoon for a subtle smokiness.
  • Bay Leaves: 2 leaves to add depth to the dish.
  • Salt and Pepper: To taste for seasoning.

Optional Add-Ins

  • Frozen Peas: 1 cup for a touch of sweetness and vibrant green color.
  • Fresh Herbs: Chopped parsley or cilantro for garnish.
  • Lemon Wedges: For a zesty finish.

Instructions

Step 1: Prep Your Ingredients

  • Chop the onion, mince the garlic, and dice the bell pepper.
  • Cut the chicken into bite-sized pieces and season lightly with salt and pepper.
  • Measure out your rice, spices, and broth so everything is ready to go.

Step 2: Sauté the Chicken

  • Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
  • Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until they’re golden brown on all sides. Don’t worry about cooking them through completely—they’ll finish cooking with the rice.
  • Remove the chicken and set it aside on a plate.

Step 3: Cook the Aromatics

  • In the same skillet, add the chopped onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened and fragrant.
  • Stir in the turmeric, cumin, paprika, and bay leaves, letting the spices toast for about 1 minute. This step unlocks their full flavor!

Step 4: Add the Rice and Broth

  • Pour in the rice and stir to coat it evenly with the spice mixture.
  • Add the chicken broth and give everything a good stir, scraping up any browned bits from the bottom of the pan for extra flavor.

Step 5: Simmer to Perfection

  • Return the chicken to the skillet, nestling it into the rice mixture.
  • Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.

Step 6: Add Final Touches

  • If using frozen peas, stir them in during the last 5 minutes of cooking.
  • Once done, remove the bay leaves and fluff the rice with a fork.

Step 7: Serve and Enjoy

  • Garnish with fresh parsley or cilantro and a squeeze of lemon juice for a bright finish.
  • Serve hot and watch as your family dives in with smiles!

Notes

Nutrition Information (Per Serving)
  • Calories: 450
  • Fat: 12g
    • Saturated Fat: 3g
  • Protein: 30g
  • Carbohydrates: 50g
    • Fiber: 2g
    • Sugar: 3g
  • Cholesterol: 75mg
  • Sodium: 600mg