Best 12 Chicken Yellow Rice Recipes

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Immerse yourself in a culinary journey with our tantalizing Chicken Yellow Rice recipe, a delectable dish that bursts with vibrant flavors and textures. Marinated chicken is expertly cooked until tender and juicy, nestled amidst fluffy, aromatic yellow rice. This flavor-packed dish is not just a meal; it's an experience.

Our curated collection of Chicken Yellow Rice recipes offers a diverse range of culinary adventures. From the classic and comforting One-Pot Chicken and Yellow Rice to the vibrant and flavorful Colombian Arroz con Pollo, each recipe brings unique cultural influences and taste sensations to your table.

Experience the rich and savory flavors of Jamaican Chicken and Yellow Rice, where tender chicken is simmered in a fragrant coconut milk broth. Transport your taste buds to Spain with our Paella recipe, featuring succulent chicken, seafood, and an array of colorful vegetables, all cooked together in a saffron-infused broth.

For those who love their dishes with a kick, our Spicy Chicken and Yellow Rice recipe is sure to deliver. Succulent chicken is marinated in a fiery blend of spices and then cooked with fluffy yellow rice, resulting in a tantalizing dish that dances on your palate.

If you're seeking a healthier option, our Healthy Chicken and Yellow Rice recipe has you covered. With a focus on wholesome ingredients, this dish combines lean chicken, brown rice, and an array of fresh vegetables, resulting in a nutritious and satisfying meal.

No matter your culinary preferences, our Chicken Yellow Rice recipes have something for everyone. Embark on a flavorful adventure and experience the vibrant tapestry of tastes and textures that this versatile dish has to offer.

Let's cook with our recipes!

EASY CHICKEN AND YELLOW RICE



Easy Chicken and Yellow Rice image

Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.

Provided by Noty661

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

5 ½ cups water
1 tablespoon chicken bouillon granules
4 skinless, boneless chicken breast halves
1 green bell pepper, diced
¼ cup olive oil
1 (16 ounce) package yellow rice
1 pinch ground black pepper
1 pinch poultry seasoning, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
  • Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
  • Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 58.6 g, Cholesterol 44.9 mg, Fat 11.1 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 1.8 g, Sodium 1205.4 mg, Sugar 2 g

CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RICE



Cuban Baked Chicken with Sweet Peppers and Yellow Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Number Of Ingredients 12

1 chicken, cut into 8 pieces (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 bell peppers (1 yellow, 1 red) seeded, cored and thinly sliced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 cup medium- or long-grain rice
1 3/4 cups low-sodium chicken broth
1 cup peas, thawed frozen or cooked fresh

Steps:

  • Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat. Add the chicken, skin-side down, and cook until well browned, about 6 minutes. Turn chicken and cook until other side browns lightly, about 2 minutes more. Transfer chicken to a plate. Pour off all but 2 tablespoons fat.
  • Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated. Pour in the broth, stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Nestle the chicken in the rice. Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes.
  • Remove the cover, fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Serve.

CUBAN CHICKEN WITH YELLOW RICE



Cuban Chicken With Yellow Rice image

A wonderful one dish meal that the entire family will enjoy. Beautiful presentation with the yellow rice, green peas and red peppers.

Provided by Chef Petunia

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
4 chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 cups hot water
1 medium garlic clove, minced
1 (10 ounce) package yellow rice
1/2 lb frozen peas, do not thaw
2 roasted red peppers, chopped

Steps:

  • Heat oil in a large deep skillet over med-high heat. Add chicken and brown on both sides until golden and almost done. Remove to a plate, sprinkle with salt and pepper and keep warm.
  • Pour water into skillet and add garlic. Bring to a boil and add rice and stir. Add chicken back to pan on top of rice and bring to a boil. Cover and reduce heat. Cook until liquid is absorbed and rice is tender, about 20 minutes.
  • Spoon peas and roasted red pepper over top. Cover again and cook 3-5 more minutes.

AWESOME CHICKEN AND YELLOW RICE



Awesome Chicken and Yellow Rice image

This is one of my staples and it is often requested. There is a lot of garlic in this, but it does not overpower. Served with good bread and a salad, it can't be beat. I use the packaged Vigo yellow rice mix for ease. Also, because this cooks for awhile, use either chicken thighs, legs or quarters to keep from drying out. Find the whole garlic cloves and spread them on your bread. I use a paella pan with a lid or you can use a casserole dish that you cover with foil.

Provided by Skoger in St. Peter

Categories     Chicken

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 heads garlic (or even more)
1 large Spanish onion, cut pole to pole then sliced
2 medium green peppers, cut into strips
1 (4 ounce) jar pimientos (Not drained)
1 (8 ounce) package yellow rice mix with saffron
1/4-1/3 cup frozen peas
dry white wine
4 -5 lbs chicken thighs, legs or 4 -5 lbs chicken quarters
flour
oil (for frying)
salt and pepper

Steps:

  • preheat oven to 400 degrees.
  • salt and pepper chicken.
  • dredge chicken in flour.
  • fry chicken in medium hot oil to brown and set aside (chicken will not be done).
  • clean the garlic and mince about 1/4 of it leaving the rest in whole cloves.
  • In a pot over high heat, replace 1/2 of water called for in the rice mix with the wine and the other half water. Put in the water/wine mixture the minced garlic, peas and pimentos.
  • when it begins to boil, add the rice mix and boil for about a minute.
  • put the rice mixture in the casserole or paella pan.
  • Place chicken on the top, then sprinkle you peppers, onions and whole garlic cloves on top of the chicken.
  • Cover and bake for about 1 1/4 hours - 1/1/2 hours.

AWESOME CHICKEN AND YELLOW RICE CASSEROLE



Awesome Chicken and Yellow Rice Casserole image

This Cuban influenced dish has been a family favorite for generations! Chicken baked with onions, bell peppers, and water chestnuts, then added to prepared yellow rice makes this dish one you'll be asked again and again to make!

Provided by Tamara Grimes

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 2h15m

Yield 8

Number Of Ingredients 9

1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 (8 ounce) can water chestnuts, drained and chopped
2 tablespoons olive oil
1 whole chicken
salt and pepper to taste
seasoning salt to taste
1 (10 ounce) package yellow rice
1 (4 ounce) jar diced pimentos, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables in the Dutch oven.
  • Cover, and cook the chicken 1 hour and 15 minutes in the preheated oven, or to an internal temperature of 180 degrees F (85 degrees C). Remove from heat. Leaving the vegetables in the Dutch oven, remove the cooked chicken, cool, skin, debone, and shred meat.
  • While the chicken is cooking, prepare the yellow rice according to package directions.
  • Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees F (175 degrees C) oven, and continue cooking 15 minutes before serving.

Nutrition Facts : Calories 353.1 calories, Carbohydrate 32.8 g, Cholesterol 85.2 mg, Fat 10.7 g, Fiber 2.1 g, Protein 30.8 g, SaturatedFat 2.4 g, Sodium 665.1 mg, Sugar 2.4 g

CILANTRO LIME GRILLED CHICKEN BREAST WITH SOUTHWEST YELLOW RICE SALAD



Cilantro Lime Grilled Chicken Breast with Southwest Yellow Rice Salad image

This is a lovely, light & flavorful dinner! The chicken has the yummy cilantro and lime flavors from the marinade. They're subtle, definitely not overpowering. The corn salad does have some heat, but it pairs very well with the chicken. If you're able to get your hands on fresh corn, it's definitely worth using.

Provided by Barbara Mayo

Categories     Salads

Time 1h10m

Number Of Ingredients 16

4 large bonless skinless chicken breast
4 medium limes (zest and juice for marinde) juice 1 lime for dressing, juice 1 lime for finishing dish
1 c chopped fresh cilantro
1 Tbsp Mrs. Dash Southwest Chipotle spices
1 pkg large yellow rice mix (I use Vrgo but any yellow rice mix will do)
1 can(s) black beans washed and drained
2 medium ears fresh corn (grilled on grill) you may use canned mexican corn if you do not have fresh
1 clove garlic minced
2 medium fresh tomatoes coarsely chopped (if you do not have fresh tomatoes use 1 drained can of Rotel)
1 c red onion finely chopped
1 tsp adobe sauce from chilpote peppers
3 medium fresh avocados sliced
1 pinch sea salt
1/4 c extra virgin olive oil
1 Tbsp fresh ground black pepper
4 Tbsp olive oil with paper towel for grill

Steps:

  • 1. Begin marinade for chicken by adding chopped cilantro to zest and juice of 2 limes mix well. In a casserole dish place 4 chicken breasts and sprinkle 1 tablespoon Mrs. Dash Southwest Chipotle spices evenly on all 4, followed by cilantro lime marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.
  • 2. Yellow rice salad begins with preparing yellow rice as directed on package. When rice is done remove to a large bowl fluff. Cover with plastic wrap and refrigerate until you are ready to mix salad.
  • 3. Start fire in grill (I use charcoal but you could use gas just make sure you have nice high heat to start) you could also do this inside on a grill pan if you have no outside grill! I like to get my fire really hot all coals burning then take a paper towel with olive oil and rub grill to make sure chicken does not stick. When coals are ready medium to high heat place corn on fire grill about 6-8 minutes then remove from grill to cool. Remove chicken from marinade and place on grill. Grill 4 minutes on each side then turn and grill again to get grill marks criss crossed. Total 8 minutes on each side. Watch fire if it flames spray with water to get rid of flames. When grilling is done remove to side of grill with low heat. Then leave there to finish cooking about 10-15 minutes.
  • 4. While chicken is on low heat begin salad. Cut corn from cob and place in large bowl of yellow rice. Add black beans, garlic, fresh tomatoes, and red onion toss well set aside while making dressing.
  • 5. In food processor add adobe sauce, 1 sliced avocado, juice of 1 lime, sea salt, pulse 3-4 times until smooth and creamy then slowly add extra virgin olive oil while processor is running until incorporated. Remove from processor bowl and add to salad. Toss well and return to refrigerator for at least 15 minutes.
  • 6. Plating start with 2-3 serving spoons of yellow rice salad topped with chicken breast that have been sliced on the diagonal top with 4 slices of fresh avocado sprinkle with ground black pepper and a squeeze of fresh lime.

SPANISH CHICKEN WITH YELLOW RICE



Spanish Chicken With Yellow Rice image

Make and share this Spanish Chicken With Yellow Rice recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

6 whole chicken legs, skinned
1 1/4 teaspoons salt, divided
1/2 teaspoon fresh ground pepper
1 tablespoon olive oil
2 cups chopped green peppers
2 cups chopped celery, with leaves
1 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon cumin
1 (16 ounce) can crushed tomatoes (with liquid) or 1 (16 ounce) can diced tomatoes (with liquid)
1 cup chicken broth
1 tablespoon flour
2 tablespoons white wine
4 cups water
2 cups long-grain rice
1/2 teaspoon salt
1/4 teaspoon turmeric

Steps:

  • Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat oil in large Dutch oven over medium-high heat, and brown chicken (about 4 minutes per side), then set aside.
  • In same dutch oven, add green pepper, celery, onions and garlic; sauteing 5 minutes, stirring occasionally until vegetables have softened.
  • Add cumin, tomatoes with juice, broth, remaining 1 teaspoon salt and 1/4 teaspoon pepper.
  • Return chicken to pot, stirring to cover with sauce.
  • Bring to a boil; reduce heat to medium, cover and simmer 20 minutes.
  • Uncover and cook 20 minutes more (or until chicken is done).
  • Combine flour and wine in small bowl. Stir into pot and cook 5 minutes.
  • Meanwhile, prepare rice by bringing water to boil in medium saucepan; then stirring in rice, salt, and turmeric.
  • Reduce heat; cover and simmer 20 minutes until liquid is evaporated and rice is tender.
  • Serve chicken with rice.

CHEESY CHICKEN AND YELLOW RICE



Cheesy Chicken and Yellow Rice image

Give your everyday chicken and rice dinner a makeover with this deliciously cheesy chicken and yellow rice recipe. Simply stir flavor-packed GOYA® Yellow Rice with seasoned chicken breasts, veggies, and a handful of cheddar cheese. In 30 minutes, you have an easy, comforting weeknight meal that will chase the blahs away!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 30m

Yield 4

Number Of Ingredients 8

1 (8 ounce) box GOYA® Yellow Rice
2 medium tomatoes, cored, seeded, and finely chopped
2 tablespoons GOYA® Extra Virgin Olive Oil, divided
1 pound boneless, skinless chicken breasts, cut in 3/4-inch pieces
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 medium green bell pepper, chopped
½ medium onion, chopped
½ cup shredded Cheddar cheese

Steps:

  • In small saucepan over medium heat, bring 2 cups water to boil. Add contents of yellow rice mix, tomatoes and 1 tbsp. oil; return water to boil. Reduce heat to low. Cook, covered, until water is absorbed and rice is tender, about 25 minutes.
  • Meanwhile, heat remaining oil in medium skillet over medium-high heat. Season chicken with Adobo. Cook chicken until golden brown, about 5 minutes. Add bell peppers and onions to skillet. Cook, stirring, until vegetables are soft and chicken is cooked through, about 10 minutes more; remove from heat.
  • In skillet with cooked chicken, stir in cooked rice until combined. Mix in cheese, stirring until melted. Serve warm.

ASSYRIAN CHICKEN AND POTATOES WITH YELLOW RICE



Assyrian Chicken and Potatoes With Yellow Rice image

Make and share this Assyrian Chicken and Potatoes With Yellow Rice recipe from Food.com.

Provided by Dienia B.

Categories     Southwest Asia (middle East)

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 16

1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon cumin
1 tablespoon salt
1 teaspoon paprika
2 tablespoons parsley
1 chicken, cut up
4 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
4 potatoes, cubed, boiled
1 tablespoon olive oil
2 cups rice
1 1/2 teaspoons turmeric
4 cups water, boiling

Steps:

  • Mix turmeric, cinnamon, cumin, salt, paprika, and parsley together.
  • Rub mixture all over chicken.
  • Saute onion in butter and oil. l add garlic.
  • Brown chicken.
  • Take out put in a casserole dish.
  • Add cooked potatoes and cook until lightly browned.
  • Put potatoes in casserole dish over chicken.
  • Cover with foil.
  • Bake at 375 degrees Fahrenheit for 40 minutes.
  • Uncover; bake another 20 minutes.
  • Start rice when you uncover chicken.
  • Heat oil; add rinsed rice and turmeric.
  • Fry until puffed not burned.
  • Add boiling water; bring to a boil.
  • Cover; cook 20 minutes; serve under chicken.
  • Bake; cover.

YELLOW CURRY CHICKEN WITH JASMINE RICE



Yellow Curry Chicken with Jasmine Rice image

This is a mix of several different recipes to create a hybrid of Thai and Indian curry chicken. It has a bit of a kick to it, but is a very tasty kick of spice. There is also a layer of sweetness, which gives it a good mix of sweet and hot. Served over jasmine rice added another dimension to the flavor.

Provided by Matt

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 6

Number Of Ingredients 24

1 potato, peeled and cubed, or more to taste
3 cups water
1 ½ cups jasmine rice
1 tablespoon peanut oil, or more to taste
1 tablespoon red curry paste
1 teaspoon grated fresh ginger
1 clove garlic, minced
½ (14 ounce) can light coconut milk
¼ teaspoon cayenne pepper, or more to taste
¼ teaspoon paprika, or more to taste
¼ teaspoon ground cumin, or more to taste
¼ teaspoon salt
1 skinless, boneless chicken breast half, cut into cubes
½ cup chicken stock
½ sweet onion, diced
¼ green bell pepper, diced
¼ yellow bell pepper, diced
¼ red bell pepper, diced
1 carrot, diced
3 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon yellow curry powder
1 bay leaf
½ cup frozen peas

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain.
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
  • Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 56.1 g, Cholesterol 10.1 mg, Fat 7.4 g, Fiber 3 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 742.8 mg, Sugar 7.2 g

CHICKEN MARGARITA & SAFFRON YELLOW RICE



Chicken Margarita & Saffron Yellow Rice image

Chicken smothered in a Margarita. Tequila and lime juice reduced into a sweet and tangy Margarita sauce. Served along side saffron yellow rice.

Provided by A Taste of Brooklyn

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 (16 ounce) package vigo saffron yellow rice
1/3 cup tequila
1/8 cup triple sec
1/4 cup fresh lime juice
3 tablespoons sugar
2 chicken breasts
kosher salt
fresh ground black pepper
1/4 cup all-purpose flour
1 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons fresh cilantro leaves, chopped

Steps:

  • Cook the rice according to package directions. In the meantime, in a small bowl, combine the tequila, triple sec, lime juice and sugar. Mix well and set aside.
  • Cut the chicken in ½ lengthwise & pound to ¼ inch thick. Rince the chicken under cold water then pat dry with paper towel. Season the chicken with salt and pepper then lightly dredge in flour; shaking off the excess.
  • In a skillet, over medium heat, add ½ the butter and ½ the oil and when hot, working in batches, sear the chicken until lightly browned, and cooked through, about 3 to 4 min per batch. Remove and set aside.
  • Stir the tequila mixture and add it to the skillet, add in the cilantro and bring to a boil. Return the chicken, reduce heat to low and simmer until slightly thickened, about 6 to 8 minute Plate and serve along side the rice.

CHICKEN & YELLOW RICE



Chicken & Yellow Rice image

Make and share this Chicken & Yellow Rice recipe from Food.com.

Provided by suprachic

Categories     Chicken Thigh & Leg

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 -4 chicken thighs, skin on & bone in
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon black pepper
1 (5 ounce) package mahatma brand saffron yellow rice
1 (10 ounce) can cream of chicken soup

Steps:

  • Fill a large pot with water. Add garlic powder, salt, pepper and chicken. Boil for approximately 25 minutes or until done.
  • Remove chicken from the pot (save the broth it was cooked in) and remove the meat from the bone. Discard skin and bones.
  • While chicken is cooking, prepare yellow rice according to package directions. Add chicken and cream of chicken soup. Stir in about 2 to 3 cups of the chicken broth to get a good creamy consistency. Cover and heat through for just a few minutes before serving.

Tips:

  • Choose high-quality ingredients: Using fresh, flavorful ingredients will make a big difference in the taste of your dish. Look for plump, juicy chicken breasts or thighs, and use a flavorful rice like basmati or jasmine.
  • Marinate the chicken: Marinating the chicken in a mixture of spices and herbs will help to infuse it with flavor. You can use a simple marinade made with olive oil, garlic, and herbs, or try a more complex marinade with ingredients like yogurt, lemon juice, and cumin.
  • Cook the rice properly: To achieve fluffy, flavorful rice, it's important to cook it properly. Rinse the rice thoroughly before cooking to remove the starch, and then cook it in a pot with a tight-fitting lid. Bring the water to a boil, then reduce the heat to low and simmer for the recommended amount of time.
  • Add vegetables for extra flavor and nutrition: You can easily add vegetables to this dish to make it more colorful and nutritious. Try adding chopped carrots, peas, or bell peppers to the rice, or stir in some sautéed spinach or kale.
  • Serve with your favorite toppings: This dish is delicious on its own, but you can also serve it with your favorite toppings to add extra flavor and texture. Try topping it with sliced almonds, chopped fresh herbs, or a dollop of yogurt.

Conclusion:

Chicken and yellow rice is a classic dish that is easy to make and always a crowd-pleaser. With its flavorful chicken, fluffy rice, and vibrant color, this dish is sure to be a hit at your next meal. So next time you're looking for a simple but satisfying meal, give this chicken and yellow rice recipe a try.

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