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Chicken Thighs And Yellow Rice Recipe

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chicken thighs + yellow rice — made to (b)order Chicken thighs, Yellow rice, Chicken recipes
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Description

This chicken thighs and yellow rice recipe is a perfect dinner option for those who want something delicious, healthy, and easy to make. This recipe is a fusion of flavors from chicken thighs and yellow rice, and it is seasoned with spices that will leave your taste buds wanting more. The chicken thighs are juicy and tender, while the yellow rice is fluffy and flavorful. This recipe is perfect for a family dinner or for meal prep for the week.

Prep Time

The prep time for this recipe is about 10 minutes. You will need to cut the chicken thighs into small pieces, chop some vegetables, measure the spices, and rinse the rice.

Cook Time

The cook time for this recipe is about 30 minutes. The chicken thighs and vegetables are cooked first, and then the rice is added to the same pot to cook together.

Ingredients

  • 1 lb chicken thighs, boneless and skinless
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 cup long-grain yellow rice
  • 2 cups chicken broth
  • 2 tbsp olive oil
  • 1 lime, cut into wedges

Equipment

  • Large pot with lid
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Spatula

Method

  1. Cut the chicken thighs into small pieces and season with paprika, cumin, turmeric, salt, and black pepper.
  2. Heat olive oil in a large pot over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
  3. Add the onion, red bell pepper, and garlic to the pot and cook until softened, about 5 minutes.
  4. Add the bay leaf, yellow rice, and chicken broth to the pot and stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
  6. Simmer the mixture for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
  7. Remove the pot from the heat and let it sit for 5 minutes with the lid on.
  8. Fluff the rice with a fork and remove the bay leaf.
  9. Serve the chicken and yellow rice with lime wedges on the side.

Notes

  • You can use any type of chicken for this recipe, but boneless and skinless chicken thighs work the best.
  • If you don't have chicken broth, you can use water instead.
  • You can add more vegetables to the pot, such as carrots or peas, for extra flavor and nutrition.
  • The lime wedges are optional, but they add a nice burst of freshness to the dish.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 320
  • Total fat: 12g
  • Saturated fat: 2.5g
  • Cholesterol: 80mg
  • Sodium: 720mg
  • Total carbohydrate: 29g
  • Dietary fiber: 2g
  • Total sugars: 2g
  • Protein: 23g

Recipe Tips

  • Make sure to rinse the rice before adding it to the pot to remove any excess starch.
  • Cutting the chicken thighs into small pieces helps them cook faster and more evenly.
  • If you want a spicier dish, you can add some red pepper flakes or hot sauce to the pot.
  • This recipe can be easily doubled or tripled to feed a larger crowd.

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