This recipe delivers a complete, delicious meal in one pan, minimizing cleanup and maximizing flavor. Perfect for a weeknight dinner or a casual weekend gathering, this chicken and yellow rice is sure to become a family favorite. We'll cover everything from ingredient selection to cooking tips, ensuring you achieve perfectly tender chicken and fluffy, flavorful rice every time.
What You'll Need:
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 ½ cups chicken broth
- ½ cup water
- 1 tsp turmeric
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup chopped fresh parsley (optional, for garnish)
Equipment:
- Large oven-safe skillet or Dutch oven (at least 3 quarts)
- Measuring cups and spoons
- Cutting board and knife
Instructions:
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Sauté the Chicken: Heat the olive oil in the skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
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Sauté Aromatics: Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Combine Ingredients: Add the rice, turmeric, paprika, salt, and pepper to the skillet. Stir well to combine the spices with the onion and garlic.
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Add Liquids: Pour in the chicken broth and water. Stir gently to distribute the liquid evenly.
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Return Chicken & Simmer: Return the browned chicken to the skillet. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
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Rest and Serve: Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the rice to steam and finish cooking. Fluff the rice with a fork before serving. Garnish with fresh parsley, if desired.
Frequently Asked Questions (FAQs)
Can I use different types of rice?
While long-grain white rice works best for this recipe, you can experiment with other types. However, cooking times may vary. For brown rice, you'll likely need to add more liquid and increase the cooking time. Arborio rice, while delicious, will result in a risotto-like consistency rather than fluffy rice.
What if I don't have chicken broth?
You can substitute chicken broth with water or vegetable broth. However, chicken broth adds a richer flavor to the dish. You could also use bouillon cubes dissolved in water.
Can I add other vegetables?
Absolutely! This recipe is easily adaptable. Consider adding chopped carrots, peas, bell peppers, or zucchini along with the onions and garlic. Add them during step 2, allowing them to cook until tender-crisp.
How can I make it spicier?
For a spicier dish, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce along with the other spices. You can also add a chopped jalapeño pepper along with the onions and garlic.
Can I make this in a slow cooker?
While this recipe is designed for stovetop/oven cooking, you can adapt it for a slow cooker. Brown the chicken as instructed, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and the rice is tender.
Can I bake this instead of simmering it on the stovetop?
Yes! After combining all ingredients in an oven-safe skillet, cover and bake at 375°F (190°C) for approximately 30-35 minutes, or until the chicken is cooked through and the rice is tender. Check for doneness and add a few more minutes if needed.
This one-pan chicken and yellow rice recipe offers a simple yet satisfying meal that's perfect for busy weeknights. Experiment with different vegetables and spices to create your own unique variations! Enjoy!
