This Yellow Rice Chicken Skillet combines one of my favorite foods in the world, Yellow Jasmine Rice, with a couple of items that I found in the back of my freezer. I found some chicken thighs in my freezer (leftover from Lemon Pepper Chicken with Orzo) and I added some peas for extra color, flavor, and texture (another “back of the freezer” find). Everything cooks in the same skillet for more flavor and less cleanup. I love it when you can cook the main dish (chicken) and the two sides (rice and peas) all in one vessel. Hello, Yellow Rice Chicken Skillet!
Can I Use Boneless Chicken?
Yes, but keep in mind that boneless cuts of chicken cook much faster than bone-in chicken, so you run the risk of overcooking the meat. With chicken thighs this isn’t as big of an issue since the meat is fattier and does not dry out as quickly, but if you’re using boneless chicken breast it may become slightly dry.
Tips for One Pot Rice Dishes
Cooking rice can be a little tricky for some, and the same is true for one pot rice dishes where you are cooking rice in the same pot with meat and vegetables. Here are a few tips to help your one pot rice dish a success:
- Use thick, heavy cookware. If you are using thin cook ware you are more likely to have hot and cold spots in the pot which will lead to pockets burned and/or undercooked rice. Thicker cookware heats and cooks more evenly.
- Use a pot or deep skillet that is close in size to the burner. If the burner is too small for the bottom of the pot, you again run the risk of it heating unevenly and the rice in the edges of the pot undercooking.
- Make sure the liquid maintains a simmer. You may need to adjust the heat slightly up or down to keep the liquid simmering, depending on the characteristics of your range top and cookware. If the liquid isn’t simmering the rice will not cook through.
What Kind of Skillet Should I Use?
I’m using a 4 quart stainless steel deep skillet for this recipe, but this recipe also works great with a Dutch oven (affiliate link). The two most important things you need in a piece of cookware for this recipe are: that it is thick and heavy so it heats evenly and it has a lid. And you’ll probably want something that at least 3 quarts in volume.
Can I Use Plain White Rice?
You can substitute plain long grain white rice in place of the jasmine rice, but you will lose out on some of the fantastic flavor that jasmine rice has. To find the best price on jasmine rice, check the bottom shelf of the rice aisle for the larger 5 lb. bags of jasmine rice. Avoid the small specialty packages, which are usually found on higher shelves.
Yellow Rice Chicken Skillet
Servings 4Ingredients
- 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)
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.
See how we calculate recipe costs here.
Equipment
Notes
Nutrition
Scroll down for the step by step photos!
How to Make Chicken and Yellow Rice – Step by Step Photos
Start with four bone-in chicken thighs, with skin. Pat them dry with a paper towel, then season both sides with salt and pepper. Drying the surface helps them brown better in the skillet.
Heat a large deep skillet over medium flame. Once hot, add 1 Tbsp vegetable or canola oil. Tilt the skillet to spread the oil over the surface. Add the chicken thighs, skin side down, and allow them to brown before moving them (they will actually kind of stick to the surface until they are brown, at which point they usually “release”). Flip the thighs and brown on the other side. Once both sides are browned, remove the chicken to a clean plate.
If a lot of fat rendered off of the chicken thighs, pour some out until there is about a tablespoon or so left in the skillet. Add 2 cloves of minced garlic, 1 tsp turmeric, 1/2 tsp cumin, and 1/4 tsp cinnamon. Sauté the garlic and spices for about a minute, or just until the garlic is soft and fragrant (but has not browned).
Deglaze the skillet with 2.5 cups of chicken broth. “Deglaze” just means to use the chicken broth to dissolve any browned bits (called fond) off the bottom of the skillet. The browned stuff is the good stuff.
Finally, add 1.5 cups of frozen peas and 1.5 cups long grain jasmine rice. Give the skillet a quick stir to distribute the spices among the peas and rice.
Return the browned chicken to the skillet, nestling it 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 boils, reduce the heat to low (or just above low – so that it doesn’t stop simmering) and let the skillet simmer for 25 minutes. After 25 minutes, turn the heat off and let it sit undisturbed, with the lid on, for ten more minutes. The photo above is what it looks like after simmering and resting.
Use a fork to fluff the rice and stir it up a bit. All the peas and many of the spices float to the top while it simmers, so use the fluff time as a way to make sure everything is evenly mixed.
Top with fresh cilantro, if desired. YUM!
Of course, I divided my Yellow Rice Chicken Skillet up into individual containers so I could just grab one at a time and microwave it to reheat. These also freeze decently well.
I followed the recipe to a T and even tripled the seasoning, this recipe had no flavor and I am unsure why. The spices were all brand new. The food smelled excellent but the taste was just not there.
You may have just needed to increase the salt. Salt can help make flavors more pronounced and we all have different sensitivities when it comes to salt receptors on our taste buds. :)
Wow, so good!! And easy. This is going into the regular rotation. Thank you!
I had three huge chicken thighs with a lot of skin, so I removed that first but otherwise made as is. I took the chicken out after cooking and shredded the meat off first to make eating and portioning easier.
Absolutely love this recipe. It was honestly my go to recipe during college. Whenever I don’t know what to cook I make this or I browse your site for inspiration.
Your recipe looks delicious and easy enough to make as a great go to!
What kind of stainless steel skillet were you using? it seems the rice didnt stick to the bottom – which I love! I also have a large iron skillet. Do you recommend using that too?:)
If you have a cast iron with a lid, that should work fine. :) Mine are OXO brand stainless steel. The rice doesn’t stick to the bottom if the heat is not turned up too high, and if you let it rest after the heat is turned off at the end. That allows the steam to loosen everything up. :)
I have made this so many times for me and my husband that I nearly know the recipe by heart. It is perfect as is, but we like to add cashews on top if we have them on hand. The little bit of crunch sends it over the top! Thanks for all you do, Beth!
Really delicious and easy! I was pleasantly surprised how those three seasonings made the rice so good! I used boneless skinless chicken thighs instead, but still really good!
Yeah – wow. A dash of berbere would give this a bit of north african zing. next time, to see if perfection can be dialed up to 11.
I’ve made this recipe four or five times now, I love it because I can customize it and add frozen veggies if I feel like. Thanks for the consistently great recipes :)
Tried this last night and it came out really well! For something so tasty it was very simple and easy to make. I made a few slight errors when cooking, such as using too much stock/oil so it came out a little darker and oilier than I would have liked. The other half devoured it however and is already asking for it again. The cilantro garnish on top was such a game changer too!!!
I think I just found my new go to!
Any thoughts on converting this recipe for then instant pot? I love this meal and would love over to make it even easier by preparing it in the IP. Thanks!
I’m trying this tomorrow but with legs :) Because that’s what was in the back of the freezer! I’ll probably add the peas but do some steamed broccoli on the side too because it needs using up. I am without a stovetop or oven for the foreseeable future so these one pot wonders are really helpful for me!
Delicious! One of my new go-to’s
Really tasty and easy to make. A staple in my kitchen for sure!
This was so good and easy to make. I didn’t have chicken broth so I used water and bouillon cubes I had, I used basmati rice, used chicken breast, left out the peas and cilantro (just because I didn’t have any) and it was sooooooooo good. The 4 year old loved it too!!!!!