One Pot Chicken And Yellow Rice Recipe

This Spanish Chicken And Yellow Rice recipe (also known as Arroz Con Pollo) is a hearty, flavorful One-Pot recipe that brings the colourful flavours of Spain right into your home. In just one skillet, fragrant turmeric-infused rice, garlic, and a little lemon are cooked with tender, spice-rubbed chicken thighs to create a filling and cosy lunch.

One Pot Spanish Chicken and Rice is one of my all-time favourite recipes, and I want to share it with you today. This meal, full of strong aromas, vivid colours, and exquisite textures, is a genuine monument to the splendour of Spanish cuisine. I love this dish because it captures the cosiness and comfort of home-cooked dinners, and I have no doubt that it will quickly become a mainstay in your kitchen. (You should also try this delicious 30-minute One Pot Creamy Crab Soup. Delicious!

The ease with which this meal comes together is one of my favourite things. You can make a dish full of strong Spanish flavours using just one pot and a few basic ingredients from your pantry. A blend of bell peppers and onions, fragrant rice laced with saffron, and succulent, juicy chicken combine to create a hearty and complex dish.

Why You’ll Love This Recipe

• Easy & Delicious! The simplicity and flavour of this one-pot Spanish chicken and rice recipe are perfectly balanced. A few basic cupboard items and easy actions will quickly put a filling, home-cooked supper on the table.
• Big, Bold Flavors! Huge, Vibrant Flavors: Cumin, saffron, and smoked paprika combine to form a warm, fragrant base that adds rich, Spanish-inspired flavour to every bite. This recipe is as filling as it is tasty because of the succulent chicken, soft rice, and colourful vegetables.
• Very Little Cleaning! You can enjoy all the wonderful flavours without using additional dishes because everything is cooked in a single pot. Spend more time having fun and less time cleaning!
• A crowd-pleaser! Whether served during a casual get-together with friends or as part of a nice weeknight dinner, this meal will likely wow. For the ideal finishing touch, serve it with a squeeze of lemon and a scattering of fresh parsley!

Ingredients

This basic dish calls for only a few ingredients. Here are the major items you'll need:

• Long-grain white rice: We like to use jasmine or Basmati. Because of its unique flavour and texture, I like Basmati better. But you can make do with whatever you have. Just be sure to give it a thorough rinse to avoid clumping.
• Chicken thighs: Although boneless, skinless chicken breasts can also be utilized, I like them because of their rich taste and soft texture. Be cautious when modifying the cooking time if you want to use chicken breasts because they cook more quickly and can get dry if overdone.
• Chicken broth: Look for a higher-quality chicken broth because this is what we use to boil the rice and chicken. Typically, I use three cups of boiling water to dissolve two chicken bouillons.
• Onion: Finely chop one medium red or yellow onion.
• Garlic: A burst of scent is added by freshly minced garlic. To ensure that the garlicky deliciousness is distributed equally throughout the meal, ensure it is well minced.
• Lemon and Parsley: Minced parsley and fresh lime wedges give this meal one last taste boost. Lemon wedges and the juice will be used as garnish.
• Turmeric: This gives the rice its distinctive earthy flavour and golden colour. A little makes a big difference!
• Frozen peas: Cook them straight from the freezer. Frozen carrots or maize are suitable alternatives to peas if you're not a fan.
• Olive oil: You may use any oil, but I prefer olive oil.
• Salt and pepper: for the chicken's seasoning.
• Additional spices: paprika, cumin, cardamom, and dried thyme.

How To Make One Pot Chicken And Yellow Rice

1. Combine the spice mix. Combine salt, black pepper, turmeric, and cumin in a small bowl and put aside.
2. Using paper towels, pat the chicken thighs to absorb any extra liquid. Place the chicken in a medium bowl. Drizzle with 2 tablespoons oil and toss to coat evenly.
3. Apply the spice mixture generously on both sides of the chicken thighs.
4. Heat two tablespoons of olive oil in a large skillet. To brown the skin, sear the chicken for 3–4 minutes on each side. Transfer the chicken to a platter and leave it there.

4. Pour the remaining tablespoon of oil into a large pan, lower the heat to medium, and sauté the onion and garlic for three to four minutes, or until the onion is transparent.
5. Add the dried thyme, cardamom, paprika, and turmeric powder and stir. Next, squeeze in the lemon juice and zest.
6. Add the yellow rice and chicken broth, stirring to mix. Return the chicken to the pan, above the rice. Bring to a simmer.

7. Simmer the rice for 20 to 25 minutes, or until the rice is cooked and the chicken reaches 165 degrees Fahrenheit.
8. After turning off the burner, add the peas and place a lid on it. Give it ten minutes to sit. To fluff up the rice, use a fork.
9. Add freshly cut parsley as a garnish. Serve and enjoy!

Variations And Substitutions

• Change up the protein. Lacking chicken thighs? You can use boneless chicken, drumsticks, or even breasts for a shorter cooking time. You may also add prawns or chorizo for a new touch!
• Use a different type of rice. Although basmati or jasmine rice can be substituted, traditional long-grain white rice is the most effective. Add more stock and boil the brown rice for a longer period.
• Substitute the broth. If you don't have chicken broth, you can use another type. Equally effective is a few cups of water and a chicken bouillon cube. For a milder taste, you can alternatively use vegetarian broth.
• Make it vegetarian. For a plant-based variation, omit the chicken and substitute white beans or chickpeas. All of those mouthwatering Spanish flavors will still be there!
• Adjust the spice level. Enjoy a little spiciness? Add a dash of red pepper flakes or cayenne. Do you like your food milder? Just don't include them.
• Try a variety of vegetables. Do you dislike bell peppers? Try substituting them with carrots, zucchini, or even mushrooms for a different flavor profile.

Pro Tips

• For this, bone-in, skin-on chicken thighs work best. However, chicken thighs without skin or bones will work if you have to. Since skinless, boneless thighs contain less fat than skin-on, bone-in thighs and won't sear as well naturally, I suggest dusting them with flour after patting them dry for a better sear.
• Before serving, let the chicken rest. After the meal is finished, leave it for a few minutes. The chicken becomes even more delicious and tender as a result of the liquids being able to redistribute.
• Use a heavy-bottomed pot. The rice won't stick or burn at the bottom if you use a heavy-bottomed pot. A Dutch oven or deep skillet helps distribute heat evenly.
• Always use saffron! It lends the rice its lovely golden hue and a delicate, flowery scent that elevates the meal to a new level. A pinch of turmeric can work well in place of saffron if you don't have it.
• Add the peas last. Stirring the peas in the final minutes makes them soft and brilliant green rather than mushy.
• Serve with a fresh lemon. Squeezing a lemon just before eating balances the dish's richness and brings out all the flavors.

Frequently Asked Questions

What To Serve With Chicken And Yellow Rice

This recipe for delicious chicken combines particularly well with greens and a light side dish! To go with the chicken and yellow basmati rice, try these lovely options:

• Italian Grinder Salad (Chopped Sub Salad)
• Zesty Salad Supreme Pasta Salad
• Ranch Pasta Salad
• Outback Steakhouse Bread

More Delicious Weeknight Meals

• Quick And Easy Dump And Bake Meatball Casserole
• Crockpot Cheesy Chicken Broccoli And Rice Casserole
• Slow Cooker Sausage and Potatoes
• Weeknight Cream of Mushroom Chicken Skillet
• The Easiest Cottage Cheese Lasagna
• Buffalo Wild Wings CrockPot Garlic Parmesan Chicken Pasta Recipe
• Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs)
• Easy Ground Beef Vegetable Soup Recipe
• Protein Cottage Cheese Mac and Cheese 
• Crock Pot Mac and Cheese
• Quick & Easy Gouda Mac and Cheese
• Easy Stove Top Stuffing Meatloaf Recipe
• Crock Pot Potato Soup
• 30 Minute One Pot Creamy Crab Soup

If you tried this One-Pot Spanish Chicken And Yellow Rice Recipe or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!

Recipe

One-Pot Spanish Chicken And Yellow Rice Recipe

This Spanish Chicken And Yellow Rice recipe (also known as Arroz Con Pollo) is a hearty, flavorful One-Pot recipe, brings the colorful flavors of Spain right into your home. In just one skillet, fragrant turmeric-infused rice, garlic, and a little lemon are cooked with tender, spice-rubbed chicken thighs to create a filling and cozy lunch.

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Course: dinner, Main Course, main dish

Cuisine: Indian

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 servings

Calories: 657kcal

Author: Sana

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INGREDIENTS

• ▢ 4 chicken thighs
• ▢ 2 ½ cups basmati rice
• ▢ 2 cups frozen peas
• ▢ 4 cups chicken broth
• ▢ 3 tablespoon olive oil
• ▢ 4 garlic cloves
• ▢ 1 onion
• ▢ 1 tablespoon turmeric
• ▢ ½ tablespoon cumin
• ▢ 2 tablespoon paprika
• ▢ 2 teaspoon ground cardamom
• ▢ 2 teaspoon ground tumeric
• ▢ 1 ½ tablespoon thyme leaves
• ▢ ⅓ cup parsley
• ▢ 2 tablespoon lemon juice
• ▢ zest from 1 lemon
• ▢ salt and black pepper to taste

INSTRUCTIONS

• Combine the spice mix. Combine salt, black pepper, turmeric, and cumin in a small bowl and put aside.
• Using paper towels, pat the chicken thighs to absorb any extra liquid. Place the chicken in a medium bowl. Drizzle with 2 tablespoons oil and toss to coat evenly.
• Apply the spice mixture generously on both sides of the chicken thighs.
• Heat two tablespoons of olive oil in a large skillet. Sear the chicken for 3–4 minutes on each side to brown the skin. Transfer the chicken to a platter and leave it there.
• Pour the remaining tablespoon of oil into a large pan, lower the heat to medium, and sauté the onion and garlic for three to four minutes or until the onion is transparent.
• Add the dried thyme, cardamom, paprika, and turmeric powder and stir. Next, squeeze in the lemon juice and zest.
• Add the yellow rice and chicken broth, stirring to mix. Return the chicken to the pan above the rice. Bring to a simmer.
• Simmer the rice for 20 to 25 minutes, or until the rice is cooked and the chicken reaches 165 degrees Fahrenheit.
• After turning off the burner, add the peas and place a lid on it. Give it ten minutes to sit. To fluff up the rice, use a fork.
• Add freshly cut parsley as a garnish. Serve and enjoy!

NOTES

• Rinse your rice with cold water before putting it in the pot. This is the only way to prevent your yellow rice and chicken from becoming sticky or clumping together! After that, give it another rinse. Then, for good measure, once more. The water should run clear for you. This guarantees that your meal is light and fluffy by eliminating extra starch.
• Want to add more vegetables to your yellow rice and chicken? Add diced zucchini, corn, or bell peppers. Mix them with the carrots and onions to provide more color and taste! Adjust the cooking time as necessary to maintain everything's tenderness and flavor.

 

NUTRITION

Calories: 657kcal | Carbohydrates: 61g | Protein: 27g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 728mg | Potassium: 555mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1250IU | Vitamin C: 25mg | Calcium: 77mg | Iron: 4mg

Keyword Chicken And Rice Casserole, One-Pot Spanish Chicken And Yellow Rice, Spanish Chicken And Yellow Rice

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