Chicken and Yellow Rice Recipe
This Chicken and Yellow Rice dish is a flavorful blend of tender chicken thighs and fragrant yellow rice, inspired by Spanish and Latin American cooking. The turmeric, cumin, paprika, and cardamom in the rice bring a unique color and taste, while the chicken adds a rich, juicy texture. It's an easy, family-friendly meal perfect for dinner or meal prep, bringing vibrant Spanish flavors to your table.
Ingredients
- Chicken thighs bone-in, skin-on
- Basmati rice
- Chicken broth
- Turmeric
- Cumin
- Paprika
- Cardamom
- Thyme
- Lemon
- Garlic
- Onion
- Frozen peas
Instructions
- Season the chicken thighs with turmeric, cumin, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown.
- In another pan, sauté onions and garlic in olive oil for 2 minutes until fragrant.
- Add turmeric, cumin, paprika, lemon juice, and zest. Stir well.
- Add basmati rice and sauté for 1 minute to coat with spices.
- Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
- Once the rice is cooked, add the seared chicken and frozen peas to the pan. Cover and simmer for another 10 minutes.
- Garnish with chopped parsley and serve.
Notes
- This recipe freezes well for up to 1 month. To reheat, thaw in the fridge overnight and bake at 380°F for 30-40 minutes, adding broth if it gets dry.
- Leftovers can be stored in the fridge for 2 days. Reheat on the stovetop or microwave until hot.
- For meal prep, cook the rice and chicken separately, and combine when ready to eat.