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–+ servings
Chicken And Yellow Rice

Savory Chicken And Yellow Rice for Cozy Weeknight Dinners

This One-Pan Chicken And Yellow Rice recipe combines juicy chicken with turmeric-infused rice for an easy, comforting dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Can substitute with chicken breasts or drumsticks.
  • 1 tablespoon Light Brown Sugar Can be omitted for a lower sugar option.
  • 1 teaspoon Salt Adjust to your taste preferences.
  • 1 teaspoon Smoked Paprika Substitute with regular paprika for a milder profile.
  • 1 teaspoon Garlic Powder Can replace it with fresh minced garlic.
For the Rice
  • 1.5 cups Basmati Rice Can swap for jasmine rice or long-grain rice.
  • 1 teaspoon Ground Turmeric No substitute recommended.
  • 1 teaspoon Chili Powder Omit for a milder dish.
  • 1 teaspoon Black Pepper Freshly ground is best.
For the Aromatics
  • 2 cloves Garlic (fresh) Mince for best results.
  • 1 medium Yellow Onion Can use white or red onions interchangeably.
  • 2 tablespoons Parsley Cilantro can be used for a different flavor twist.
For Cooking
  • 3 cups Chicken Broth Low-sodium broth can be a healthier choice.
  • 1 cube Chicken Bouillon Cube Liquid broth can be used instead.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Prepare Ingredients: Gather all your ingredients and season the chicken thighs with salt, smoked paprika, garlic powder, chili powder, black pepper, and light brown sugar.
  2. Sear Chicken: In a skillet, heat olive oil over medium-high heat. Add chicken thighs skin-side down, sear for 5-7 minutes until golden, flip and sear the other side for 5 minutes. Remove and set aside.
  3. Sauté Aromatics: Lower heat, add minced garlic and diced onion, sauté for 2-3 minutes until onions are translucent.
  4. Toast Rice: Add basmati rice to the pan, toast for 2-3 minutes until grains turn golden.
  5. Add Spices: Sprinkle ground turmeric and parsley, mix thoroughly with the rice.
  6. Simmer: Pour in chicken broth and add chicken bouillon cube, stir until dissolved and bring to a gentle simmer for 1-2 minutes.
  7. Cook Together: Return seared chicken thighs to the pan, cover, and simmer on low for 20 minutes until rice is tender.
  8. Finish: Remove lid, fluff rice gently with a fork, serve chicken on top of rice, garnished with parsley.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

Serve with fresh salad or steamed veggies for a complete meal.

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