This delicious Chicken and Yellow Rice dish is a fantastic one-pot meal that’s perfect for utilizing leftover chicken.
Chicken and Yellow Rice is an excellent choice for busy weeknights. The rice is cooked in rich chicken stock infused with saffron threads, then combined with shredded chicken and fresh parsley. This dish is not only flavorful and filling but also easily customizable with your favorite spices.
This recipe is a perfect make-ahead option, allowing you to prepare it a day in advance and simply reheat it for a hassle-free meal the next day. What could be better during those hectic weekdays when time is at a premium?
- Saffron threads impart a slightly sweet and earthy flavor to the dish while giving it a vibrant yellow hue.
- The chicken stock provides a savory base that beautifully complements the saffron.
- Onions and celery introduce a rich depth of flavor.
- Chopped Parsley contributes a bright, fresh taste.
I prefer using converted rice for my chicken and yellow rice recipe, but feel free to choose any type of rice if you adjust the liquid-to-rice ratios and cooking times accordingly. Here’s a handy guide to various rice types, their liquid-to-rice ratios, and estimated cooking times:
Converted White Rice | 2 to 1 | 15 to 20 minutes
Long Grain White Rice | 1.5 to 1 | 20 to 25 minutes
Basmati Rice | 1.5 to 1 | 15 to 20 minutes
Jasmine Rice | 1.5 to 1 | 15 to 20 minutes
Parboiled Rice | 2 to 1 | 20 to 25 minutes
Brown Rice | 2.5 to 1 | 45 to 50 minutes
Wild Rice | 3 to 1 | 45 to 50 minutes
Chicken: This recipe utilizes leftover chicken, but you can also opt for store-bought rotisserie chicken or sauté cubed chicken thigh meat before starting, then add it back in to finish cooking with the rice.
Stock: I prefer using homemade chicken stock for this dish, but you may use any chicken or vegetable broth. If you choose to use store-bought stock, select one with low sodium.
Saffron Threads: These delicate strands come from the crocus flower and provide a subtle sweet and earthy flavor. As a substitute, consider using 1.5 teaspoons of turmeric or a packet of Goya Sazon Con Azafran Seasoning.
Butter: You can use salted or unsalted butter or replace it with olive oil according to your preference.
Onion: While I typically use yellow onion, any type of onion will work for this recipe.
Celery: For the best results, use the lighter inner stalks, as they cook faster than the darker ones. Alternatively, you can swap it out for frozen peas—just add them in alongside the chicken.
Parsley: Fresh chopped parsley elevates the dish’s flavor, but you can also use cilantro or green onions as substitutes.
To speed up this step, slice the celery thinly for quicker cooking.
For Make-Ahead: This dish can be stored in an airtight container in the fridge for up to 3 days.
To Freeze: You may also freeze chicken and yellow rice in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
To Reheat: Simply heat it in a microwave or on the stovetop until warm.
- If you don’t have cooked chicken available, opt for a rotisserie chicken from your grocery store or brown cubed chicken meat before starting, then add it back with the rice to finish cooking.
- For an extra flavor boost, you can sauté some garlic along with the softened onions and celery for 30 seconds before adding the rice.
- For quicker cooking, slice the celery thinly to speed up the process.
- Not a fan of celery? You can substitute it with frozen peas, adding them in alongside the chicken.
- For saffron alternatives, replace it with 1.5 teaspoons of turmeric or a packet of Goya Sazon Con Azafran Seasoning.
- To brighten the dish, finish it off with a tablespoon of fresh lemon juice.
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Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
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Heat the oil in a large saucepan over medium heat and sweat the onion and celery until softened but not colored.
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Add the rice, stir until it’s coated with the butter, and allow to toast for 1 to 2 minutes.
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Add the stock and parsley and bring to a boil. Salt and pepper to taste.
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Reduce the heat, stir and leave to cook covered for 12 – 15 minutes until the rice is al dente and the liquid is almost absorbed. Lay the chicken on top of the rice and leave undisturbed, cover, and cook until the rice is tender.
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Fluff the rice and stir in the chicken before serving.
