Chicken Yellow Rice Recipes

EASY CHICKEN AND YELLOW RICE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
• Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
• Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

ONE-POT SPANISH CHICKEN AND YELLOW RICE

Steps:

• Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
• Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

CHICKEN AND YELLOW RICE RECIPE

Steps:

• Add smoked paprika, dried thyme, black pepper, garlic powder, onion granules, and salt into a bowl then mix it till it is well combined.
• Use paper towels to pat the chicken dry, and season with the spice mix.If you have the time, let the chicken marinate in the fridge for at least 30 minutes.
• Put a pot on the stove on medium heat, then add 2 tablespoons of oil. When the oil is heated, arrange the chicken thighs in it smooth side down.
• Brown the chicken on that side for 2-3minutes without moving them then turn the chicken and fry the other side for another 2-3 minutes.
• When browned, transfer the chicken to a plate and set aside.
• Wash the rice till the water runs clear.
• Add butter then pour in the rice, turmeric, garlic powder, onion granules, and black pepper then toast the rice for 1-2 minutes.
• Add chicken broth then deglaze the bottom of the pot by scraping the brown bits at the bottom of the pot. Taste for salt and adjust accordingly.
• Transfer the chicken on top of the rice.
• Cover the pot and cook the rice and chicken for 20 minutes or till the broth is dried and the rice tender.
• When it's cooked, take the pot off the stove, and garnish with fresh chopped parsley. Leave it for 5 minutes then fluff the rice with a fork.
• Serve and enjoy.