Yellow Rice Chicken Skillet
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
4
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Calories
57153 kcal
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Course
Main Course
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Cuisine
gluten-free
Yellow Rice Chicken Skillet
Description
In this one-pan recipe, bone-in, skin-on chicken thighs are seasoned and browned to develop a crisp exterior. Aromatics including garlic and spices—turmeric, cumin, and cinnamon—are sautéed in the remaining fat to release their flavors. Jasmine rice and frozen peas are then added along with chicken broth, which absorbs the spices and browned bits from the pan. The chicken is nestled back on top to finish cooking while the rice simmers to tenderness, absorbing both the aromatic spices and savory juices.
This skillet meal offers a balanced combination of protein, vegetables, and seasoned rice, suitable for a satisfying lunch or dinner. Fresh cilantro may be added for a fresh herbal note. Using broth made from concentrated soup base is a practical tip for consistent flavor and cost savings.
Ingredients
- 1 Tbsp neutral cooking oil $0.02, generic cooking oil
- 4 chicken thigh $3.48, bone-in, skin-on
- 1 pinch salt $0.05
- 1 pinch black pepper $0.05
- 2 cloves garlic $0.16, minced
- 1 tsp Turmeric $0.10
- 1/2 tsp cumin $0.05, ground
- 1/4 tsp cinnamon $0.03
- 1.5 cups jasmine rice $0.78, long grain
- 1.5 cups peas $0.72, frozen
- 2.5 cups chicken broth $0.33
- 1/4 bunch cilantro $0.32, fresh, optional
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
- Better Than Bouillon soup base is a convenient and cost-effective way to prepare flavorful chicken broth for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 57153 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 571.53kcal | 29% |
| Carbohydrates | 61.5g | 21% |
| Protein | 31.1g | 62% |
| Fat | 21.28g | 33% |
| Sodium | 1121.23mg | 47% |
| Fiber | 3.05g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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