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One-Pot Chicken and Yellow Rice Cuban-style with peas, carrots, onions and green olives in a Dutch oven.

One Pot Chicken and Yellow Rice

Take the stress out of dinner prep with this fast and fresh recipe for One Pot Chicken and Yellow Rice the whole family will love.
4.75 from 12 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings

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, 1/2 teaspoon salt and 1/4 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.

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.
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