Chicken and Yellow Rice Skillet
This Chicken and Yellow Rice Skillet is a flavorful, one-pan meal with juicy chicken thighs and aromatic yellow rice, perfect for easy weeknight dinners!
Servings: 4 servings
Ingredients
- 4 bone-in chicken thighs
- 1 tablespoon olive oil
- 1 cup white Basmati rice
- 2 ½ cups chicken stock
- 1 tablespoon lemon juice
- 1 tablespoon turmeric powder
- 2 teaspoons paprika
- 1 teaspoon cumin powder
- 1 teaspoon salt
- ½ teaspoon chili powder
- fresh parsley or scallion to garnish
Instructions
- Start by patting the chicken thighs dry with paper towels. Season both sides with salt, paprika, cumin, and chili powder.
- Heat olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown. Flip and sear for another 5 minutes. Remove chicken and set aside.
- Add the Basmati rice to the same skillet and stir for about 2 minutes to toast slightly.
- Pour in chicken stock and lemon juice, stir in turmeric powder, and bring mixture to a boil.
- Return seared chicken thighs skin-side up to skillet. Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and chicken cooked through.
- Remove skillet from heat, let sit a few minutes. Fluff rice with fork and garnish with fresh parsley or scallions before serving.
Equipment
- Large Skillet
- Wooden Spoon
- Meat Thermometer
Notes
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- Try substituting brown rice for a healthier option, adjusting cooking time accordingly.
- Add vegetables like peas, carrots, or bell peppers for extra nutrition and color.
- Let the dish rest after cooking to keep chicken juicy and flavorful.
- Store leftovers in airtight container in refrigerator up to 3 days or freeze for up to 3 months.