Yellow Chicken & Rice Recipe

Name: Yellow Chicken & Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart chicken stock; 1/2 teaspoon (about 2 pinches) saffron threads; 1 tablespoon EVOO (extra-virgin olive oil); 3 tablespoons butter, divided; 8 bone-in skin-on chicken thighs or 4 bone-in skin-on chicken breasts, cut in half; Salt and pepper; 1/3 to 1/2 cup (a couple of handfuls) broken spaghetti; 1 cup long-grain rice; 1 medium onion, chopped; 2 garlic cloves, finely chopped or grated; 1 bay leaf; 1 pinch of ground cinnamon; 1 pinch of ground turmeric; 1/4 cup chopped fresh flat-leaf parsley; 1 cup frozen peas

Servings: persons

1 quart chicken stock
1/2 teaspoon (about 2 pinches) saffron threads
1 tablespoon EVOO (extra-virgin olive oil)
3 tablespoons butter, divided
8 bone-in skin-on chicken thighs or 4 bone-in skin-on chicken breasts, cut in half
Salt and pepper
1/3 to 1/2 cup (a couple of handfuls) broken spaghetti
1 cup long-grain rice
1 medium onion, chopped
2 garlic cloves, finely chopped or grated
1 bay leaf
1 pinch of ground cinnamon
1 pinch of ground turmeric
1/4 cup chopped fresh flat-leaf parsley
1 cup frozen peas

1
Place a medium-size pot over medium heat with the chicken stock and saffron.
2
Bring them up to a simmer and keep warm.
3
Place a large, high-sided skillet over medium-high heat with the EVOO and 1 tablespoon of the butter.
4
Season the chicken with salt and pepper, and cook in the pan until golden brown, 4 to 5 minutes per side.
5
Remove the chicken to a plate and reserve, covered with foil.
6
Melt the remaining 2 tablespoons butter in the pan.
7
Add the pasta to the pan and cook until toasted and golden brown, 2 to 3 minutes.
8
Remove the foil from the chicken and add the rice to the pan, tossing to coat in the butter, along with the onion and garlic.
9
Cook, stirring occasionally, until the veggies are tender, about 5 minutes.
10
Add the bay leaf, cinnamon, turmeric, reserved chicken, and saffron-infused stock to the pan.
11
Bring the liquid up to a bubble, cover the pan, then reduce the heat to medium and simmer until the chicken is cooked through and the rice is tender, 15 to 18 minutes.
12
Stir in the parsley and peas, discard the bay leaf, and serve.

889

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 quart chicken stock, 1/2 teaspoon (about 2 pinches) saffron threads, 1 tablespoon EVOO (extra-virgin olive oil), 3 tablespoons butter, divided, and more.

Yes, Yellow Chicken & Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yellow Chicken & Rice

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