Best Chicken And Yellow Rice Recipe

April 11, 2023 Post a Comment

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Description

This chicken and yellow rice recipe is a delicious and easy one-pot meal that is perfect for a family dinner. The combination of tender chicken, fragrant rice, and flavorful spices will make your taste buds dance with joy. This recipe is perfect for those who are looking for a quick and simple meal that is both delicious and nutritious.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup long-grain white rice
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
1/4 cup sliced almonds, toasted
Lemon wedges, for serving

Equipment

Large skillet or Dutch oven
Cutting board
Knife
Measuring cups and spoons

Method

In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
Add the chicken to the pan and cook for 5-7 minutes, until browned on all sides.
Add the rice to the pan and stir to coat in the oil.
Add the chicken broth, cumin, paprika, turmeric, salt, and black pepper to the pan and stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pan with a tight-fitting lid.
Simmer the rice for 20-25 minutes, until the liquid has been absorbed and the rice is tender.
Remove the pan from the heat and let it sit for 5 minutes.
Fluff the rice with a fork and stir in the chopped parsley.
Serve the chicken and yellow rice with toasted almonds and lemon wedges on the side.

Notes

You can use bone-in chicken pieces instead of boneless if you prefer.
If you don’t have chicken broth, you can use water instead.
You can add frozen peas or corn to the pan during the last 5 minutes of cooking for a pop of color and flavor.

Nutrition Info

Serving size: 1/6 of the recipe
Calories: 341
Total fat: 8g
Saturated fat: 1g
Cholesterol: 66mg
Sodium: 520mg
Total carbohydrate: 38g
Dietary fiber: 2g
Sugar: 2g
Protein: 28g

Recipe Tips

Make sure to use a tight-fitting lid on your pan to ensure the rice cooks evenly and doesn’t dry out.
If you want to add some extra flavor to the dish, try using chicken thighs instead of chicken breasts.
You can use brown rice instead of white rice if you prefer, but you will need to adjust the cooking time accordingly.

The prep time for this recipe is approximately 15 minutes. The cook time for this recipe is approximately 45 minutes. You will need a large skillet or Dutch oven, a cutting board, a knife, and measuring cups and spoons.

To make the dish, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent. Add the chicken to the pan and cook for 5-7 minutes, until browned on all sides. Add the rice to the pan and stir to coat in the oil. Add the chicken broth, cumin, paprika, turmeric, salt, and black pepper to the pan and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a tight-fitting lid. Simmer the rice for 20-25 minutes, until the liquid has been absorbed and the rice is tender. Remove the pan from the heat and let it sit for 5 minutes.

Fluff the rice with a fork and stir in the chopped parsley. Serve the chicken and yellow rice with toasted almonds and lemon wedges on the side.

You can use bone-in chicken pieces instead of boneless if you prefer. If you don’t have chicken broth, you can use water instead. You can add frozen peas or corn to the pan during the last 5 minutes of cooking for a pop of color and flavor.

The nutrition info for this recipe is as follows: serving size: 1/6 of the recipe; calories: 341; total fat: 8g; saturated fat: 1g; cholesterol: 66mg; sodium: 520mg; total carbohydrate: 38g; dietary fiber: 2g; sugar: 2g; protein: 28g.

Make sure to use a tight-fitting lid on your pan to ensure the rice cooks evenly and doesn’t dry out. If you want to add some extra flavor to the dish, try using chicken thighs instead of chicken breasts. You can use brown rice instead of white rice if you prefer, but you will need to adjust the cooking time accordingly.