This Spanish Chicken And Yellow Rice recipe (also known as Arroz Con Pollo) with peas is a simple one-pot supper that combines tasty lemon and garlic turmeric rice with fragrant seasoned chicken thighs cooked on the stovetop. It's a quick, tasty chicken recipe ideal for hectic weeknights.
This is one of those dishes, all right. You know, the ones that are simple to prepare, take a reasonable amount of time to cook, and have a delicious flavor? Yes, this recipe for Arroz Con Pollo, or Spanish chicken and rice, is fast becoming one of my favorite evening meals. (You should also try this delicious 30 Minute One Pot Creamy Crab Soup. Delicious!
It's a go-to dish for a hectic weekday and is a fantastic way to use whatever basic ingredients you have on hand. It's a complete supper in one pot (it's all done in a large skillet). Look no further if you're looking for a simple, warm lunch that the whole family will enjoy. You're covered by this one.
Jump to:
Why You’ll Love This Easy Meal
- Just one pot! Even while I enjoy cooking, I detest cleaning up afterward. My favorite kind of food is a simple one-pot supper because it eliminates the need to wash a lot of dishes, which is very useful at the end of a hectic day. This casserole with yellow rice and chicken is ideal for it, and it all cooks in a big, deep skillet.
- Basic ingredients. Although the ingredient list appears lengthy at first sight, you'll discover that many of the items are really spices that you most likely already own.
- Wholesome. In essence, this dish consists of rice, peas, spices, and chicken. It's a quick, uncomplicated dish that's healthful. Additionally, the turmeric (more on that later) offers numerous health advantages.
- Adaptable. This recipe works well with chicken breasts or even leftover rotisserie chicken, but I used chicken thighs, basmati rice, and peas. You can also use any kind of rice or vegetable you choose; saffron or jasmine rice would work well here. You can even replace the peas with carrots, bell peppers, or even green beans or squash.
- Lovely. This is a stunning dish; the yellow chicken and rice's vivid hues, along with the peas' splash of green, make this business deserving.
Ingredients
This basic dish calls for only a few ingredients. Here are the major items you'll need:
- Basmati rice. I prefer long grain rice for this dish. Basmati has a lovely nutty flavor that goes well with the turmeric and spices in the recipe. If basmati rice is not available, jasmine rice or white rice can be used instead, however they are slightly stickier.
- Chicken. In this dish, I like bone-in, skin-on chicken thighs since the dark meat is moister than breasts. Drumsticks might also work nicely in this recipe.
- Spices. This meal is highly spiced, yet not spicy. It comprises a variety of Middle Eastern spices, including cumin, paprika, cardamom, and, most famously, turmeric, which gives the meal its bright yellow hue.
- Lemon. Lemon juice and zest help to enliven this chicken and rice meal.
- Peas. The peas give a lovely color contrast to this casserole, making it an ideal dish to present for company.
How To Make This Spanish Chicken And Yellow Rice
With just one pot and minimal chopping required, this is a simple evening dinner. Here's how to prepare this simple skillet of chicken and yellow rice.
- Rinse your rice first. Rinsing the rice helps to get rid of excess starch, which keeps the grains apart while cooking and gives the rice a wonderful fluffy texture. Additionally, it cleans the rice of any dust, debris, or filth. Rinse the rice with water until it runs clean after placing it in a colander. While you're getting everything else ready, let the water drain from the rice. (Here is a detailed tutorial on how to rinse rice.)
- Then get your chicken ready. After rinsing with water, wipe dry your thighs. Combine the chicken's spices and generously massage the thighs with the mixture on all sides.
- Cook the chicken. Add a little olive oil to a big, deep skillet or dutch oven and place it on the burner over medium-high heat. After adding the chicken, fry it on both sides until the outside is nicely golden brown, about 4–5 minutes. While the rice is cooking, take the soft chicken thighs out of the pan and put them aside.
- Cook the vegetables. Add a little extra oil to the same pan and then your chopped onions. Scrape up any leftover chicken from the pan and sauté the onion until it becomes transparent. Continue to sauté for 30 seconds after adding the cardamom, turmeric, thyme, garlic, lemon juice, and zest.
- Rice should be sautéed. Before adding the broth, add the rice to the pan and cook it for a few minutes in the oil. Prior to adding the broth again, the rice is fried to help remove some of the starch and make it less sticky. Additionally, frying the rice enhances its flavor.
- Reduce the heat. Bring the pan to a boil, add the seared chicken and chicken stock or broth, cover, and lower the heat to a low simmer. On the burner, boil everything for 10 minutes, then add the frozen peas. boil for another 10 minutes, or until the rice has absorbed all of the stock and the peas are soft.
- Serve. Take the pan off of the burner, add the parsley, and serve.
Variations And Substitutions
- Replace the chicken. Another type of chicken, such as drumsticks, wings, or breasts, could be used with ease. Boneless chicken is another option, however if you do use boneless, skinless chicken thighs, I wouldn't cook them with the rice for the whole time because they might dry out a little. About 15 minutes into the cooking process, or halfway through, add them.
- Replace the broth. Lacking chicken broth? You can also use a couple cups of water and a chicken bouillon cube.
- Use a blend of yellow rice. Admittedly, this recipe calls for a lot of spices. You can use a yellow rice mix, which will include the rice and probably most of the spices you'll need for this simple dinner, if you don't have them all and don't want to run out to buy them. If you choose this method, just make sure to read the cooking time and liquid/rice ratios on the back of the container.
- Add a few olives. For a traditional Spanish flair, add some green olives.
- Replace the peas. Should you not be a fan of peas, you can substitute this meal with bell peppers, carrots, squash, or zucchini.
Helpful Hints
- Use caution when handling the turmeric. This yellow rice and chicken are brightly colored because to the turmeric's vivid yellow hue. It stains really easily, though, and will even leave stains on your hands when you rub it on. If you don't want to spend the rest of the day walking around with yellow hands and nails, think about wearing gloves while you rub the spice mixture into the thighs. Additionally, use an apron when cooking to prevent spills into your clothing. (I've been there before; I know it's difficult to leave!)
- Make use of bone-in, skin-on chicken thighs. I adore the seared chicken's crispy skin, which has a hint of turmeric. Using bone-in chicken and leaving the skin on keeps it extremely moist.
- Verify your rice and liquid rations again. The basmati rice I used here responds nicely to the cooking time and liquid, but be careful to also read the package's instructions to ensure that you're using enough liquid and that the cooking duration is constant. This is particularly true if you use a different type, such as brown rice or jasmine.
- Don't let the rice burn. To keep the rice from burning or sticking, swirl the bottom of the pot occasionally while it cooks.
Frequently Asked Questions
The unique ingredient in this recipe that gives everything its yellow hue is turmeric. Turmeric root is the source of this vivid yellow powder, which is frequently used in Middle Eastern, Indian, and Spanish cooking. Although it isn't spicy, turmeric gives many foods an earthy bitterness. It is frequently used in curry and turmeric rice recipes and is usually mixed with other spices.
Turmeric has numerous health advantages as well. Turmeric's primary ingredient, curcumin, is a potent antioxidant and anti-inflammatory.
Though further research is needed, turmeric is believed to have potential benefits for treating depression, Alzheimer's disease, cancer prevention, and heart disease risk reduction. In addition to its amazing taste in a variety of foods, turmeric is frequently used in tea and as a dietary supplement.
Yes! Add the seasonings, uncooked rice, and broth, and cook on high pressure for 10 minutes if you can easily sear the chicken and vegetables on sauté mode in an electric pressure cooker, rice cooker, or instant pot. Release the residual pressure as soon as possible.
Yes! You can freeze this recipe for chicken and yellow rice! Let it cool fully in the refrigerator before freezing. After that, put everything in a freezer-safe container and store it in the refrigerator. Rice and chicken can be frozen for up to a month. Thaw the dish overnight in the refrigerator, covered, and then reheat it in the oven at 380 degrees for 30 to 40 minutes, covered. Eat the dish within two days of reheating.
Leftover rice and chicken can be kept in the fridge for up to two days in an airtight container.
What To Serve With Yellow Rice, Chicken And Peas
This recipe for delicious chicken combines particularly well with greens and a light side dish! To go with the chicken and yellow basmati rice, try these lovely options:
- Italian Grinder Salad (Chopped Sub Salad)
- Zesty Salad Supreme Pasta Salad
- Ranch Pasta Salad
- Outback Steakhouse Bread
More Delicious Weeknight Meals
- Quick And Easy Dump And Bake Meatball Casserole
- Crockpot Cheesy Chicken Broccoli And Rice Casserole
- Slow Cooker Sausage and Potatoes
- Weeknight Cream of Mushroom Chicken Skillet
- The Easiest Cottage Cheese Lasagna
- Buffalo Wild Wings CrockPot Garlic Parmesan Chicken Pasta Recipe
- Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs)
- Easy Ground Beef Vegetable Soup Recipe
- Protein Cottage Cheese Mac and Cheese
- Crock Pot Mac and Cheese
- Quick & Easy Gouda Mac and Cheese
- Easy Stove Top Stuffing Meatloaf Recipe
- Crock Pot Potato Soup
- 30 Minute One Pot Creamy Crab Soup
If you tried this One-Pot Spanish Chicken And Yellow Rice Recipe or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
Recipe
One-Pot Spanish Chicken And Yellow Rice Recipe
INGREDIENTS
For The Chicken
- 3 tablespoon olive oil
- 6 chicken thighs
- 1 tablespoon turmeric
- ½ tablespoon cumin
- 2 tablespoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For The Rice
- ¼ cup olive oil
- 1 onion
- 6 garlic cloves
- 2 teaspoon ground cardamom
- 1 ½ tablespoon fresh thyme leaves
- 2 tablespoon lemon juice
- zest from 1 lemon
- 2 teaspoon ground tumeric
- salt and black pepper to taste
- 2 ½ cups basmati rice
- 4 cups chicken broth
- 2 cups frozen peas
- ⅓ cup parsley
INSTRUCTIONS
- Rinse the rice until the water runs clear by placing it in a colander or a fine-mesh strainer. As you make the chicken, let the rice drain.
- Rinse and pat dry the chicken. Combine the paprika, turmeric, cumin, salt, and pepper for your chicken. If you don't want your hands to get stained by the spice mixture, wear gloves as you season the chicken thighs thoroughly on all sides. In a large pan over medium heat, add 2 tablespoons of oil. After adding the chicken, fry it for four to five minutes on each side over medium-high heat. After taking the chicken out of the skillet, place it aside.
- To the pan, add the washed and drained rice. For one minute, cook the rice in the oil, stirring often. Bring the pan to a boil with the stock and seared chicken, then cover, lower the heat to a low simmer, and cook for ten minutes.
- Cook for ten more minutes after adding the frozen peas to the rice mixture, or until the peas are tender and the rice has completely absorbed the broth.
- Serve after adding the chopped parsley as a garnish.
NOTES
- When applying the spices to the chicken, wear an apron and gloves to prevent getting your hands or clothing stained! Turmeric stains quite easily, and even a small splash can ruin an outfit or shirt.
- For the moistest, tastiest chicken, use thighs that are skin-on and bone-in.
- Adjust as necessary by comparing the amount of broth and cooking times to the instructions on your rice package (particularly if you are using something other than basmati rice).
- freezer-friendly! Once the dish is fully cooled, place it in a freezer-safe container, cover it tightly, and freeze it for up to one month. Thaw overnight in the fridge and reheat in an oven set to 380 degrees for 30 to 40 minutes, or until the chicken reaches 165 degrees Fahrenheit, before using. To give the rice a little extra moisture and keep the meal from getting too dry during reheating, you might need to add a tiny bit more broth or water.
Comments
No Comments