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.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Season the chicken thighs with a pinch of salt, black pepper, and a sprinkle of turmeric.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour in the chicken broth and bring to a gentle boil. Nestle the seared chicken thighs into the rice mixture.

Step 6

Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.

Step 7

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.

Step 8

Once cooked, fluff the rice gently with a fork and garnish with chopped parsley if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	2088 grams (2088.0g)

Amount per serving	% Daily Value*
Calories	1889

Total Fat 74.70g	96%
Saturated Fat 16.90g	85%
Polyunsaturated Fat 2.70g
Cholesterol 500mg	167%
Sodium 4958mg	216%
Total Carbohydrate 157.60g	57%
Dietary Fiber 13.70g	49%
Total Sugars 16.40g
Protein 139.50g	279%

Vitamin D 28IU	140%
Calcium 292mg	22%
Iron 18mg	99%
Potassium 2703mg	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.

Source of Calories

Fat: 36.1%

Protein: 30.0%

Carbs: 33.9%