Chicken and Yellow Rice

Transform dinner into a comfort-food masterpiece with this savory Chicken and Yellow Rice recipe—an easy, one-pan meal that's bursting with flavor! Perfectly seasoned bone-in, skin-on chicken thighs are seared to golden perfection and nestled into fragrant, turmeric-infused rice simmered with chicken broth, paprika, and aromatic garlic and onions. A pop of color and sweetness comes from vibrant peas, while fresh parsley and optional lemon wedges elevate this dish to restaurant-quality status. Ready in under an hour, this hearty and wholesome weeknight dinner keeps cleanup minimal and satisfaction high. Whether you’re cooking for family or entertaining guests, this classic chicken and rice recipe delivers both convenience and deliciousness in every bite.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on)
• 2 tablespoons Olive oil
• 1 large Yellow onion (diced)
• 3 cloves Garlic (minced)
• 4 cups Chicken broth
• 2 cups Long-grain rice
• 1 teaspoon Ground turmeric
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Frozen peas
• 2 tablespoons Fresh parsley (chopped, optional for garnish)
• 4 pieces Lemon wedges (optional for serving)

Directions

Step 1

Season the chicken thighs with salt and pepper on both sides.

Step 2

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

Step 3

In the same pan, add the diced onion. Sauté for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 4

Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.

Step 5

Stir in the rice, ground turmeric, paprika, and salt. Cook for 1-2 minutes, gently toasting the rice and coating it evenly in the spices.

Step 6

Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pan with a lid, and simmer for 10 minutes.

Step 7

Nestle the chicken thighs back into the skillet, placing them on top of the rice. Cover again and cook for an additional 25 minutes on low heat, allowing the chicken to cook through and the rice to absorb the liquid.

Step 8

After 25 minutes, sprinkle the frozen peas over the rice and chicken. Cover and cook for another 5 minutes, until the peas are warmed through and tender.

Step 9

Remove the pan from the heat and let it rest, covered, for 5 minutes before serving.

Step 10

Garnish with chopped parsley and serve warm with lemon wedges on the side, if desired.

Nutrition Facts

Serving size	(2483.5g)

Amount per serving	% Daily Value*
Calories	2371.0

Total Fat 123.7g	0%
Saturated Fat 31.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 486mg	0%
Sodium 5102.9mg	0%
Total Carbohydrate 174.1g	0%
Dietary Fiber 17.6g	0%
Total Sugars 24.3g
Protein 145.1g	0%

Vitamin D 0IU	0%
Calcium 317.8mg	0%
Iron 18.6mg	0%
Potassium 3064.5mg	0%

*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: 46.6%

Protein: 24.3%

Carbs: 29.1%