Description
This one-pan chicken and yellow rice recipe is your new weeknight go-to for a flavorful, comforting, and absolutely satisfying meal. Tender chicken and aromatic yellow rice make for a hearty and delicious dish.
Ingredients
- 1 tbsp olive oil
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- Salt and freshly ground black pepper, to taste
- 1 large yellow onion, chopped
- 1 bell pepper (any color), chopped
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice, uncooked
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 2.5 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup frozen peas
- Fresh cilantro or parsley, chopped (for garnish, optional)
Instructions
- 1. Brown the Chicken: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper. Brown chicken in batches for 5-7 minutes until golden, then remove and set aside.
- 2. Sauté Aromatics: Reduce heat to medium. Add onion and bell pepper to the pan; sauté for 5-7 minutes until softened, scraping up any browned bits. Add garlic and cook for 1 minute until fragrant.
- 3. Toast Rice & Spices: Stir in uncooked rice, paprika, cumin, and turmeric. Cook, stirring constantly, for 2-3 minutes to lightly toast the rice.
- 4. Add Liquid & Chicken: Pour in chicken broth and undrained diced tomatoes. Return browned chicken to the pan, nestling it into the rice mixture.
- 5. Simmer: Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until liquid is absorbed and rice is tender. Do not lift the lid.
- 6. Rest & Fluff: Remove from heat and let rest, covered, for 5-10 minutes. Stir in frozen peas, then gently fluff with a fork before serving. Garnish with fresh herbs if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins