Elevate your dinner game with this flavorful One-Pot Chicken and Yellow Rice recipe that’s ready in under an hour. Juicy chicken thighs, aromatic spices, veggies and turmeric-infused rice all cooked together in one pan for minimal cleanup.
This Cuban-style chicken and rice is ideal for busy nights and is sure to become a family favorite!
Table of Contents
When it comes to comfort food recipes that have maximum flavor with minimum mess (read: dishes!), it doesn’t get much better than Chicken and Yellow Rice. My husband grew up eating a variation of this recipe, which was prepared by his Cuban grandmother, known as arroz con pollo—simply rice with chicken.
Years after my husband and I met, I moved to Spain for 6 months, where I would seek out their variation on chicken and rice, known as paella. Fast forward almost 20 years of knowing my husband (and nearly 10 years of marriage, 4 kids and 1 dog later!), and I finally got my mother-in-law to share her special twist on her family’s traditional Cuban arroz con pollo recipe. And I can proudly say this recipe is 100% Cuban husband-approved!
To make this as hassle-free as possible, I’ve perfected a one-pot technique. Yes, just one pot will lead you to the most flavor-packed, hearty, stick-to-your-ribs meal you’ll ever taste.
My Cuban-style chicken and yellow rice is loaded with peas, carrots, plenty of spices, and the real winning addition (according to my husband), green olives. They lend saltiness and brininess to cut through the otherwise heaviness of a rice-based dish.
In traditional Cuban cooking, Sazón Completa (Complete Seasoning)—a mix of garlic, oregano, cumin and other spices—adds rich flavor to dishes. This recipe, passed down from my Cuban mother-in-law, skips the full blend but still packs a punch with key ingredients like garlic, oregano and turmeric. Trust me, it’s every bit as flavorful and sure to be a hit!
- Onions, carrots and frozen peas: This trio of vegetables adds sweetness, texture and color to the dish. No need to thaw the peas—just toss them in straight from the freezer.
- Garlic: Freshly minced garlic adds an aromatic punch. Make sure it’s minced well to evenly distribute that garlicky goodness throughout the dish.
- Chicken thighs: You’ll need 1 and ½ pounds for this recipe. I prefer boneless, skinless chicken thighs for their rich flavor and tender texture, but boneless, skinless chicken breasts can be used as well. If you opt for chicken breasts, be sure to adjust the cooking time, as they cook faster and can become dry if overcooked.
- Turmeric: This is what gives the rice its signature golden hue and earthy flavor. A little goes a long way!
- Green olives: I like the large Calvestrano olives (I buy them pitted) because they’re firmer and easier to slice, but feel free to use your favorite variety or whatever you have on hand.
- Basmati rice: While most Cuban recipes typically use long-grain white rice, such as Basmati or jasmine, I prefer Basmati for its distinct flavor and texture. However, you can use whatever you have on hand. Just be sure to rinse it very well to prevent clumping.
- Chicken stock: Infuses the rice with savory flavor. You can use homemade stock or your favorite store-bought brand.
- Additional spices: Salt, pepper, paprika and dried oregano.
See the recipe card for full information on ingredients and quantities.
- Sauté the aromatics. Heat olive oil in a large stockpot or Dutch oven set over medium-low heat. Add the diced onions and carrots, and cook until softened. Stir in the minced garlic and cook for another minute. Garlic can burn easily so stir continuously while it cooks.
- Cook the chicken. Add the cubed chicken thighs to the pot. Season with salt and pepper. Cook until the chicken is browned on all sides, about 7 minutes. Use tongs to turn the chicken pieces for even browning. Properly browning the chicken adds a rich, savory depth to the dish.
- Stir in the turmeric powder, paprika and oregano. This technique, known as “blooming spices,” involves heating spices in hot oil or fat to release their full flavor. Stir constantly to avoid the spices sticking to the bottom of the pot and burning. Blooming spices intensifies the dish’s flavor, making it richer and more aromatic.
- Add the olives, peas, rice, and stock. Give everything a good stir to ensure the rice is evenly distributed. This will help the rice cook uniformly without clumping.
- Bring to a boil and simmer. Increase the heat to medium-high to bring the mixture to a boil. Once the mixture reaches a boil, cover the pot and lower the heat to a simmer. Resist the urge to lift the lid! Keeping the lid on traps the steam, allowing the rice to cook through evenly without drying out. Simmer for about 30 minutes.
And that’s it! Once the rice is tender, your flavorful, one-pot meal is ready to be enjoyed. Garnish with fresh cilantro if desired and serve hot.
- There’s only one trick to ensuring your chicken and yellow rice doesn’t get clumpy or turn into a sticky mess: rinse your rice under cold water before adding it to the pot! Then rinse it again, and again, and again. Then one more time just for good measure. You want the water to run clear. This removes excess starch and ensures your dish turns out fluffy and light.
- Want to boost your chicken and yellow rice with extra veggies? Toss in diced bell peppers, corn, or zucchini. Just add them with the onions and carrots for extra flavor and color! Adjust the cooking time as needed to keep everything tender and delicious.
When it comes to serving arroz con pollo cubano, the possibilities are endless! Here are some of my favorite ways to serve it:
- Simple wedge salad
- Cuban-style black beans
- Fried sweet plantains (maduros)
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well—just be sure to cool it completely before transferring it to a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheat in the microwave with a splash of chicken stock or water to keep the rice moist. Microwave it in 1-minute intervals, stirring in between, until heated through. Alternatively, reheat on the stovetop over low heat, stirring occasionally.
- Cuban Picadillo (Ground Beef)
- Chipotle Chili con Carne
- Cheesy Taco Pasta
- Rotisserie Chicken Enchiladas
- Cheesy Chicken Taco Pizza
Ingredients
- 2 Tablespoons olive oil
- 2 cups diced onions
- 1 cup diced carrots
- 3 cloves garlic, minced
- 1 1/2 pounds boneless, skinless chicken thighs, cubed
- 2 teaspoons turmeric powder
- 1 teaspoon paprika
- 1 Tablespoon dried oregano
- 1 cup sliced green olives
- 1 cup frozen peas
- 1 1/2 cups basmati rice, rinsed very well (See Kelly's Note)
- 2 1/4 cups chicken stock
Instructions
- Add the olive oil to a large heavy-bottomed stockpot or Dutch oven set over medium-low heat.
- Add the onions and carrots and cook, stirring, until the vegetables are softened, 5 to 7 minutes.
- Add the garlic and cook, stirring, until fragrant, about 2 minutes.
- Add the chicken thighs, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring, until the chicken thighs are no longer pink, about 7 minutes.
- Stir in the turmeric powder, paprika and oregano.
- Add the olives, peas, rice, and stock and stir to combine.
- Increase the heat to medium-high to bring the mixture to a boil. Cover the pot then reduce it to a simmer and cook, undisturbed, until the rice is cooked through, about 30 minutes.
- Uncover the pot, stir and serve.
Kelly’s Notes
- You must rinse the rice very, very well prior to adding it to the pot, otherwise the rice will stick together and become clumpy.
- Want to boost your chicken and yellow rice with extra veggies? Toss in diced bell peppers, corn, or zucchini. Just add them with the onions and carrots for extra flavor and color! Adjust the cooking time as needed to keep everything tender and delicious.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well—just be sure to cool it completely before transferring it to a freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheat in the microwave with a splash of chicken stock or water to keep the rice moist. Microwave it in 1-minute intervals, stirring in between, until heated through. Alternatively, reheat on the stovetop over low heat, stirring occasionally.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
made this tonight and the family loved it. the only change I made was to leave out the peas until it was done cooking. They were bright green and vibrant that way
So glad you enjoyed the recipe, Amy!
This dish presents beautifully! I upped the spices based on reviews, still seemed a little bland. Definitely a recipe I will make again, but with some modifications.
Thrilled you enjoyed it!
I usually bake mine in the oven… thoughts with this recipe?
Hi Gina! I haven’t tried this recipe in the oven so I’m not sure the temp/time. Let me know if you give it a shot!
I made this exactly as written. Found it to be JUST a bit bland, so next time will use a bit more salt and turmeric. I asked the kids and neither of them said, “Don’t make it again,” but they both agreed that it was missing a little flavor. The rice turned out cooked perfectly as written. Definitely a good base recipe to massage to each person’s liking! I did eat two servings. Thanks for sharing. Love the fact that it’s actually a 1-pot meal!
You are so welcome, Justin! Thanks so much for your feedback.
Loved it, my pic 10 year old granddaughter ate 3 helpings! Definitely a keeper loved the green olives, and I don’t like green olives.
Woohoo! I’m so thrilled to read this, Susan!
Wonderful recipe! My mother used to make this but it was a huge production! This one pot, quick, easy, and tasty dish is a winner!
Yay! I’m so thrilled you enjoyed the recipe, Deborah!
So are you using white rice or yellow rice
White basmati rice :)
Have made this multiple times! Delicious! Thank you!
I’m so thrilled you’ve been enjoying the recipe, Jean!
I wondered if I would use tumeric again upon buying it and YES I will when I make this again. Very good!
Yay! I’m thrilled you enjoyed the recipe, Karen!
I recently lost my wife of 21 years, one of my favorite dishes she would make for me was yellow rice and chicken. She would make a big pot and I would eat it for days And never tire of it .
She never shared that recipe with me so I started scouring the net but none compared, until I came across yours, when I saw the olives I just knew.
I made this tonight and it was perfect! Brought back some great memories! I made a big bowl and smiled the whole time eating it. I can’t wait to eat it over this long weekend. Thank you so much!
I’m so sorry for your loss, Scott, but I’m glad that this recipe was able to bring back such great memories. :)
I’ve cooked chicken and yellow rice for 50 years and it’s never been this good.
The rice being more grainy and not gummy was yummy. Also the olive addition.
This will be my forever recipe
This comment made my day! Thanks, Harriet!
I’ve made this recipe twice now and enjoy it a lot. For me the recipe is large enough to freeze for a few future meals. The spices make it full of flavour, yet it’s a comfort food. I used brown basmati rice, so added a cup and a half of extra liquid and simmered it about half an hour longer. The chicken thighs always seem to have a lot of fat which I remove ahead of cooking. I dislike that job so next time I’ll try chicken breast. But it’s a great recipe, delicious! Thanks.
So glad you’re enjoying the recipe, Patricia!
I found this recipe after a friend sent me your onion dip recipe. The meal looked easy enough and filling. My awesome husband prepared the meal and we love it!
We did add salt to it since the recipe doesn’t call for it. And we added a smidge more stock; basmati rice tends to need a little more liquid.
We may throw in a little pepper and chickpeas next time. And we swapped the peas for lima beans, which worked really well!
Thanks for sharing your recipe!
You are so welcome! I’m thrilled you enjoyed the recipe!