PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4
This recipe is a must-try and perfect for feeding the whole family. Super easy to throw together using only a few simple ingredients. Juicy, tender, and flavorful chicken on a bed of deliciously fluffy rice. Enjoy a restaurant-quality dish at the comfort of your home with this scrumptious Chicken and Yellow Rice Skillet – lemon-infused rice, fluffy, and juicy, perfectly seasoned chicken ready in thirty-five minutes or so. And the best part is this delicious dish required almost no clean-up!
INGREDIENTS
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4 bone-in chicken thighs
1 tablespoon olive oil
1 c. white Basmati rice
2 ½ c. chicken stock
1 tablespoon lemon juice
½ tablespoon turmeric powder
fresh parsley or scallion, to garnish
Seasoning:
2 teaspoons paprika
1 teaspoon cumin powder
1 teaspoon salt
½ teaspoon chilli powder
How to make Chicken and Yellow Rice Skillet
Step 1: In a small bowl, combine the seasoning ingredients (paprika, cumin powder, salt, and chilli powder). On the entire chicken thighs, generously rub the seasoning mix.
Step 2: In a large non-stick skillet, heat the oil. Once the oil is hot, add the chicken to the skillet and sear on both sides for about 4 to 5 minutes. Take the chicken from the skillet. In the now-empty skillet, add the rice, turmeric, lemon juice, and chicken stock.
Step 3: Place the chicken back to the skillet, then bring the mixture to a boil and adjust the heat to low. Put the lid on and continue to cook for another 20 minutes until the liquid is completely absorbed and the rice is cooked through.
Step 4: Turn the heat off but keep the lid on for at least 5 minutes.
NOTES:
To ensure the chicken thighs are completely cooked cook them for about 7 to 8 minutes per side if using large, very thick chicken thighs over medium heat, then simmer for an additional 20 minutes along with the rice.
If using low-sodium chicken stock, you may need to add salt.
NUTRITION FACTS:
Calories: 583kcal | Carbohydrates: 45g | Protein: 31g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 146mg | Sodium: 917mg | Potassium: 588mg | Fiber: 1g | Sugar: 2g | Vitamin A: 780IU | Vitamin C: 2.2mg | Calcium: 40mg | Iron: 3.1mg
Ingredients
- 4 bone-in chicken thighs
- 1 tablespoon olive oil
- 1 c. white Basmati rice
- 2 ½ c. chicken stock
- 1 tablespoon lemon juice
- ½ tablespoon turmeric powder
- fresh parsley or scallion, to garnish
- Seasoning:
- 2 teaspoons paprika
- 1 teaspoon cumin powder
- 1 teaspoon salt
- ½ teaspoon chilli powder
Instructions
Step 1: In a small bowl, combine the seasoning ingredients (paprika, cumin powder, salt, and chilli powder). On the entire chicken thighs, generously rub the seasoning mix.
Step 2: In a large non-stick skillet, heat the oil. Once the oil is hot, add the chicken to the skillet and sear on both sides for about 4 to 5 minutes. Take the chicken from the skillet. In the now-empty skillet, add the rice, turmeric, lemon juice, and chicken stock.
Step 3: Place the chicken back to the skillet, then bring the mixture to a boil and adjust the heat to low. Put the lid on and continue to cook for another 20 minutes until the liquid is completely absorbed and the rice is cooked through.
Step 4: Turn the heat off but keep the lid on for at least 5 minutes.
Notes
To ensure the chicken thighs are completely cooked cook them for about 7 to 8 minutes per side if using large, very thick chicken thighs over medium heat, then simmer for an additional 20 minutes along with the rice. If using low-sodium chicken stock, you may need to add salt.
