Name: Easy Chicken and Yellow Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 chicken thighs, bone-in and skin-on; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp turmeric; 1/2 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp olive oil; 1 small onion, diced; 1 bell pepper, diced; 2 cloves garlic, minced; 1 cup long-grain rice; 2 cups chicken broth; 1/2 cup frozen peas; 1/4 cup chopped fresh cilantro

How To Make Easy Chicken and Yellow Rice Recipe

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Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

4 chicken thighs, bone-in and skin-on
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp turmeric
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 cup long-grain rice
2 cups chicken broth
1/2 cup frozen peas
1/4 cup chopped fresh cilantro

Instructions

In a small bowl, mix together the paprika, garlic powder, onion powder, turmeric, cumin, salt, and black pepper. Rub the mixture all over the chicken thighs.
Heat the olive oil in a large skillet over medium heat. Add the chicken thighs, skin-side down, and cook for 5 minutes until golden brown. Flip the chicken thighs and cook for another 5 minutes.
Remove the chicken from the skillet and set aside. In the same skillet, add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
Add the rice to the skillet and stir to coat it with the vegetables and spices. Cook for 2 minutes.
Pour in the chicken broth and bring it to a boil. Reduce the heat to low, cover the skillet, and simmer for 15 minutes.
After 15 minutes, remove the lid and stir in the frozen peas. Place the chicken thighs on top of the rice mixture. Cover the skillet again and cook for another 10 minutes until the rice is tender and the chicken is cooked through.
Sprinkle chopped cilantro over the chicken and rice before serving.