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Overhead photo of healthy chicken yellow rice with turmeric, peas, and fresh cilantro in a ceramic bowl

Chicken Yellow Rice Recipe

A healthy one-pot chicken yellow rice made with lean chicken, turmeric, and basmati rice. Ready in about 35 minutes, it's a high-protein weeknight dinner that also holds up well for meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken thighs boneless skinless, cut into bite-sized pieces
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Rice
  • 1.5 cup basmati rice rinsed until water runs clear
  • 2.5 cup chicken broth low-sodium
Vegetables
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 1 cup frozen peas
Seasonings
  • 1 tbsp olive oil
  • 1 tsp turmeric ground
  • 0.5 tsp cumin ground
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper optional
Garnish
  • 2 tbsp fresh cilantro chopped
  • 1 lemon cut into wedges

Equipment

  • Large skillet or sauté pan with lid (12-inch)
  • Chef’s Knife
  • Cutting board
  • Wooden spoon (or silicone spatula)
  • Measuring cups and spoons
  • Fine-Mesh Strainer

Method
 

  1. Cut the chicken into bite-sized pieces and season with salt and pepper. Dice the onion and bell pepper, mince the garlic, and rinse the rice until the water runs clear.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 5–6 minutes, turning occasionally, until golden brown. Remove to a plate.
  3. In the same pan, add the onion and bell pepper. Cook 3–4 minutes until softened, then add the garlic and cook 30 seconds more.
  4. Add the turmeric, cumin, paprika, and cayenne (if using) directly to the vegetables. Stir and cook 30 seconds to bloom the spices.
  5. Add the rinsed rice and stir to coat every grain in the oil and spices, about 1 minute.
  6. Return the chicken (and any juices) to the pan. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes without lifting the lid. Tip: Chicken is safe to eat once it reaches an internal temperature of 165°F (74°C) — check with a meat thermometer if you're unsure.
  7. Stir in the frozen peas during the last 5 minutes of cooking. Once the rice is tender, turn off the heat and let it rest, covered, for 5–10 minutes.
  8. Fluff the rice gently with a fork. Top with fresh cilantro and serve with lemon wedges.

Notes

Rinse the rice until the water runs clear — it's the single biggest factor in avoiding gummy rice. Leftovers keep in the fridge for up to 4 days or in the freezer for up to 3 months. For a dairy-free version of the serving suggestions, skip the Greek yogurt topping and stick with the salad or roasted vegetables.