Chicken and Yellow Rice Skillet
This easy and flavorful Chicken and Yellow Rice Skillet makes a quick and delicious dinner for the whole family. This is a MUST TRY recipe.
Servings: 4 servings
- 4 bone-in chicken thighs
- 1 tbsp olive oil
- 1 cup white Basmati rice
- 2 ½ cups chicken stock
- 1 tbsp lemon juice
- ½ tbsp. turmeric powder
- fresh parsley or scallion, to garnish
- 2 tsp paprika
- 1 tsp cumin powder
- 1 tsp salt
- ½ tsp chili powder
Mix the seasoning ingredients together, and generously rub them onto the chicken thighs.
Heat the oil in a large non-stick skillet. Add the chicken and sear for about 4-5 minutes on each side.*
Remove the chicken from the skillet. Add the rice, turmeric, lemon juice, and chicken stock.**
Return the chicken to the skillet, bring to a boil, reduce the heat to low, and cover with a tight lid. Cook until the liquid is fully absorbed and the rice is cooked through, about 20 minutes.
Turn off the heat, and let in rest with lid on, for another 5 minutes. Serve.
*If you are using large (very thick) chicken thighs, you may need to reduce the heat to medium, and cook them for 7-8 minutes per side, to make sure that the chicken will be fully cooked after being simmered for an additional 20 minutes with the rice.
**You may need to add salt if using low-sodium chicken stock.
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