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Chicken Yellow Rice Recipe

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Lemon Garlic Chicken with Yellow Rice Recipe Lemon garlic chicken, Chicken thigh and rice
Lemon Garlic Chicken with Yellow Rice Recipe Lemon garlic chicken, Chicken thigh and rice from www.pinterest.com

Description

Chicken yellow rice is a flavorful and colorful dish that is perfect for a family dinner or a gathering with friends. It is a popular dish in many Latin American countries and is known by different names such as arroz con pollo in Spanish. The dish is made with saffron-infused rice, spices, and chicken that is cooked together to create a delicious and aromatic one-pot meal.

Prep Time

The prep time for chicken yellow rice is around 20 minutes. This includes the time it takes to chop the vegetables, cut the chicken, and measure the ingredients.

Cook Time

The cook time for chicken yellow rice is approximately 40 minutes. This includes the time it takes for the rice to cook and the chicken to be fully cooked.

Ingredients

The ingredients needed for chicken yellow rice are:
  • 2 cups of long-grain rice
  • 2 pounds of chicken (bone-in, skin-on thighs or a whole chicken cut into pieces)
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves of garlic, minced
  • 2 teaspoons of ground cumin
  • 1 teaspoon of smoked paprika
  • 1/4 teaspoon of saffron threads
  • 4 cups of chicken broth
  • 1/2 cup of frozen peas
  • 1/4 cup of chopped fresh cilantro
  • Salt and pepper to taste
  • 2 tablespoons of olive oil

Equipment

The equipment needed for chicken yellow rice are:
  • A large pot with a lid
  • A wooden spoon
  • A sharp knife
  • A cutting board
  • A measuring cup
  • A measuring spoon

Method

Here are the steps to make chicken yellow rice:
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the chicken and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
  3. Add the onion and green bell pepper to the pot and sauté until softened, about 5 minutes.
  4. Add the garlic, cumin, smoked paprika, and saffron threads to the pot and stir for 1 minute.
  5. Add the rice to the pot and stir until it is coated with the spices and vegetables.
  6. Add the chicken broth to the pot and stir to combine.
  7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
  8. Cook for 20 minutes, then add the chicken back to the pot.
  9. Cover the pot again and cook for an additional 20 minutes or until the rice is tender and the chicken is fully cooked.
  10. Stir in the frozen peas and chopped cilantro and let them cook for a few minutes until heated through.
  11. Season with salt and pepper to taste.
  12. Serve hot.

Notes

You can use any type of chicken for this recipe, but bone-in, skin-on chicken thighs or a whole chicken cut into pieces will give the dish the most flavor. You can also use any type of long-grain rice, but make sure to rinse it well before cooking to remove excess starch. If you don't have saffron threads, you can use turmeric instead to give the rice its yellow color.

Nutrition Info

This recipe serves 6 people and provides approximately:
  • Calories: 510
  • Protein: 38g
  • Fat: 26g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Sugar: 2g
  • Sodium: 740mg

Recipe Tips

To make this recipe more flavorful, you can add other ingredients such as olives, capers, or roasted red peppers. You can also use chicken bouillon instead of chicken broth if you don't have any on hand. Make sure to adjust the salt accordingly, as bouillon is often saltier than regular broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a little bit of water or broth to loosen up the rice. Enjoy!

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