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Chicken and Yellow Rice Recipe

Juicy Chicken and Golden Yellow Rice
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Ingredients

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For the Chicken:

  • 4 bone-in, skin-on chicken thighs (or substitute with chicken breasts or drumsticks)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

For the Yellow Rice:

  • 1 1/2 cups long-grain white rice (basmati or jasmine works well)
  • 3 cups chicken broth
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon saffron threads (optional, for added depth)
  • 1 bay leaf
  • 1/2 cup frozen peas
  • 1/2 cup diced carrots
  • Salt and pepper to taste

Instructions

Step 1: Season the Chicken

  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, oregano, salt, and black pepper.
  2. Pat the chicken thighs dry with paper towels, then rub the spice mixture evenly over both sides of the chicken.

Step 2: Sear the Chicken

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes, or until the skin is golden brown and crispy. Flip the chicken and sear the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.

Step 3: Prepare the Yellow Rice

  1. In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Stir in the turmeric, cumin, paprika, and saffron (if using). Toast the spices for 1 minute to release their flavors.
  3. Add the rice to the skillet and stir to coat it evenly with the spice mixture. Toast the rice for 2-3 minutes.

Step 4: Cook the Rice and Chicken

  1. Pour in the chicken broth and add the bay leaf. Season with salt and pepper to taste. Stir in the frozen peas and diced carrots.
  2. Return the seared chicken thighs to the skillet, nestling them into the rice. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is cooked and the chicken reaches an internal temperature of 165°F (74°C).

Step 5: Rest and Serve

  1. Remove the skillet from the heat and let it sit, covered, for 5 minutes. This allows the rice to absorb any remaining liquid and the flavors to meld.
  2. Discard the bay leaf, fluff the rice with a fork, and serve the chicken and yellow rice hot.

Notes

  • Use Bone-In Chicken: Bone-in, skin-on chicken thighs stay juicier and more flavorful during cooking.
  • Don’t Skip the Searing: Searing the chicken locks in moisture and adds a delicious crispy texture.
  • Rinse the Rice: Rinse the rice under cold water before cooking to remove excess starch and prevent clumping.
  • Adjust the Spices: Feel free to tweak the spice levels to suit your taste. Add a pinch of cayenne for heat or a dash of cinnamon for warmth.
  • Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

Nutrition

Find it online: https://kierasrecipes.com/chicken-yellow-rice-recipe/