Yellow Rice Chicken Skillet

Name: Yellow Rice Chicken Skillet
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4 serving
Ingredients: 1 Tbsp cooking oil; 4 bone-in, skin-on chicken thighs; 1 pinch salt and pepper; 2 cloves garlic, minced; 1 tsp Turmeric; 1/2 tsp ground cumin; 1/4 tsp cinnamon; 1.5 cups long grain jasmine rice; 1.5 cups frozen peas; 2.5 cups chicken broth*; 1/4 bunch fresh cilantro (optional)

User Reviews

4.7

171 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings
4
Calories
57153 kcal
Course
Main Course
Cuisine
gluten-free

Yellow Rice Chicken Skillet

Nancy Wheeler

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Jasmine rice, garlic, and fragrant spices are all cooked together in this Yellow Rice Chicken Skillet. It's a complete meal in one pan!

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Ingredients

Servings

1 Tbsp cooking oil $0.02
4 bone-in, skin-on chicken thighs $3.48
1 pinch salt and pepper $0.05
2 cloves garlic, minced $0.16
1 tsp Turmeric $0.10
1/2 tsp ground cumin $0.05
1/4 tsp cinnamon $0.03
1.5 cups long grain jasmine rice $0.78
1.5 cups frozen peas $0.72
2.5 cups chicken broth* $0.33
1/4 bunch fresh cilantro (optional) $0.32

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Instructions

Pat the chicken thighs dry with a paper towel, then season both sides with salt and pepper.
Heat a large deep skillet over medium heat. Add the oil, then tilt the skillet to spread the oil over the surface. Place the chicken thighs in the skillet, skin side down, and allow to brown before flipping (about five minutes). Flip the thighs and let brown on the second side (another five minutes). Remove the browned thighs to a clean plate.
If there is excess oil in the skillet, pour it off into a bowl to cool, leaving about 1 tablespoon of oil and fat in the skillet. Add the minced garlic, turmeric, cumin, and cinnamon to the skillet. Sauté for about one minute, or until the garlic is soft and fragrant.
Pour the chicken broth into the skillet and use a wooden spoon to dissolve any browned bits off the bottom of the skillet. Once the browned bits are dissolved, add the frozen peas and rice, and give it a quick stir to distribute the broth and spices. Nestle the browned chicken thighs into the rice and peas.
Place a lid on the skillet and turn the heat up to medium-high. allow it to come to a boil. Once it reaches a boil, turn the heat down to low (or just above low) and let the skillet simmer for 25 minutes. After 25 minutes, turn the heat off and let it sit undisturbed for an additional 10 minutes. Finally, remove the lid and fluff the rice with a fork, mixing the peas in as you go. Top with fresh cilantro, if desired.

Notes

*I use Better Than Bouillon brand soup base for my broth. It's less expensive, has an extended shelf life in the refrigerator, and you can mix up any quantity you need.