Home > Dinner > Chicken and Yellow Rice Chicken and Yellow Rice December 30, 2020 | 3 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Chicken and Yellow Rice bowls are loaded with fresh and crunchy veggies, African-inspired yellow rice, paprika-spiced chicken, and the best sun-dried tomato sauce. Why We Love Chicken and Yellow Rice Unique Taste: Combines familiar chicken and rice with South African spices. Mildly Spicy: Suitable for all ages, not too hot. Textural Mix: Varied textures with raisins and crisp corn. Nutritious: Includes healthy ingredients and fresh veggies. Adaptable: Customizable with options like rotisserie chicken and various toppings. Ingredients Chicken Marinade Ingredients Olive oil, lemon juice and zest, garlic, seasonings, and honey: These create a flavorful marinade that infuses the chicken with a balance of citrus, spice, sweetness, and smokiness to your chicken and yellow rice. Rice Ingredients Basmati rice: Serves as the base of the dish, offering a light, fluffy texture. Butter or oil, turmeric, brown sugar, and curry powder: These add richness, color, and a balance of sweet and savory flavors to the rice. Chicken stock: Enhances the rice’s flavor compared to water. Optional raisins and corn: Add sweetness and texture contrasts to the rice. QUICK TIPTurmeric adds warm, earthy, slightly bitter and peppery flavors to dishes, balanced by the sweetness of brown sugar, raisins, and corn. How To Make Chicken And Yellow Rice Marinate Chicken: Combine olive oil, lemon, spices, and coat chicken. Refrigerate for 20-30 minutes. Cook Rice: Sauté turmeric, sugar, and butter. Add rinsed basmati rice, chicken stock, and cook. Stir in corn at the end if desired. Prepare Sauce: Blend sun-dried tomatoes, garlic, mayo, vinegar, paprika, olive oil, and lemon juice. Grill Chicken: Cook marinated chicken on a grill until done. Assemble: Serve rice with grilled chicken, fresh toppings, and sauce. Toppings For Chicken and Yellow Rice Persian Cucumbers: Crunchy and mild, add freshness. Sun-dried Tomato Sauce: Smoky, sweet, and slightly spicy. Fresh Mango: Adds sweetness when in season. Grilled Corn: Offers a grilled flavor, can replace frozen corn. Ripe Avocado: Creamy texture. Lemon Wedges: Adds citrusy freshness. Arugula and Spinach Mix: Peppery flavor and freshness. QUICK TIPFor extra-tender chicken in these Chicken and Yellow Rice bowls, use thighs instead of breasts. STORAGE Separate Containers: Keep chicken, rice, sauce, and toppings in different airtight containers. Cool before refrigerating and consume within 3-4 days. Freeze: Freeze chicken and yellow rice separately for up to 3 months; don’t freeze toppings/sauce for these . More Chicken Bowl Recipes Chicken Quinoa Bowl Chicken and Wild Rice Grilled BBQ Chicken Rice Bowl Harvest Bowl Chicken Burrito Bowls FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken and Yellow Rice 4.67 from 3 votes - Review this recipe Chicken and Yellow Rice bowls are loaded with fresh and crunchy veggies, African-inspired yellow rice, paprika-spiced chicken, and the best sun-dried tomato sauce. SAVE TO RECIPE BOX Print Recipe Chicken and Yellow Rice 4.67 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chicken and Yellow Rice bowls are loaded with fresh and crunchy veggies, African-inspired yellow rice, paprika-spiced chicken, and the best sun-dried tomato sauce. Course Dinner, Main Course Cuisine Healthy Keyword chicken and yellow rice Prep Time 50 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour 20 minutes minutes Servings 4 servings Chelsea Lords Calories 336kcal Author Chelsea Lords Cost $9.82 IngredientsChicken (See Note 1)▢ 1 pound, 4 oz (20 oz.) boneless, skinless chicken breasts or thighs (~2 large breasts)▢ 1 tablespoon olive oil▢ Fine sea salt and pepper▢ 2 large lemons (2 tablespoons juice; 1/2 teaspoon zest)▢ 1 tablespoon grated garlic (~2-4 cloves)▢ 1 teaspoon EACH: smoked paprika, dried oregano, honey▢ 1/2 teaspoon red pepper flakesRice▢ 1 cup basmati rice, thoroughly rinsed▢ 2 tablespoons unsalted butter (or vegetable oil)▢ 1 teaspoon ground turmeric▢ 1 tablespoon light brown sugar▢ 2 cups chicken stock (I recommend Swanson)▢ Optional rice additions: 1/4 teaspoon ground ginger, 1/8 teaspoon yellow curry powder, 1/4 cup (33g) raisins; 1 cup (152g) frozen cornSauce▢ 1/4 cup sun-dried tomatoes with herbs (packed in oil)▢ 1 garlic clove▢ 1/4 cup mayo▢ 1 tablespoon red wine vinegar▢ 1 teaspoon smoked paprika▢ 1/2 cup olive oil (See Note 2) ▢ 1 tablespoon lemon juiceToppings (optional)▢ Arugula/spinach blend, thinly sliced Persian or English cucumbers, thinly sliced ripe avocado, fresh chopped mango, lemon wedgesUS - Metric USMetric InstructionsCHICKEN RUB: Place 1 tablespoon olive oil, 2 tablespoons lemon juice, 1/2 teaspoon lemon zest, 1 tablespoon grated garlic (I use a microplane to grate), 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon honey, 1/2 teaspoon red pepper flakes, salt, and pepper to taste (I add 1 teaspoon salt and 1/4 teaspoon pepper) in a large bowl or zipper-top plastic bag. Whisk together or knead the bag with your hands to mix.CHICKEN: Slice large chicken breasts in half horizontally. Cover chicken breasts with plastic wrap (to avoid splatter). Using a meat mallet or the bottom of a frying pan, pound breasts to even thickness (you don't want to flatten the meat, just even it in thickness). Pat chicken dry with a paper towel. Put in the bowl or bag with the chicken rub and make sure it is generously coating chicken. Seal (or cover the bowl tightly) and refrigerate for about 20-30 minutes or until the other aspects of this dish are ready and it's time to grill!RICE: Meanwhile, rinse rice in a fine-mesh sieve under cold water until the water runs clear. Tap the sieve a few times to remove any excess water. Heat a medium-sized pot with 2 tablespoons oil or butter over medium heat. Add 1 teaspoon turmeric, 1/4 teaspoon ginger powder and 1/8 teaspoon yellow curry powder (if using), and 1 tablespoon brown sugar. Sauté seasonings and sugar for 1 minute. Add the rinsed rice to the pan and sauté for about 2-3 minutes. Add in the 2 cups of stock and 1/4 cup raisins and bring to a boil. Season (I add 1 teaspoon salt, but this will vary depending on how salty the stock is), cover, and then reduce heat, and simmer over lowest temperature until rice is completely cooked (about 18- 20 minutes). Add additional stock if needed (if the stock is absorbed and rice isn't tender). Remove from the heat and let stand for 5-10 minutes. Then stir in frozen corn if using. Let stand, covered, until serving.SAUCE: In a food processor, add the sun-dried tomatoes (using a fork, pull them out of the oil from the jar to measure), coarsely chopped garlic clove, and 1/4 cup mayo. Process to combine and add in 1 tablespoon red vinegar and 1 teaspoon smoked paprika. Process to combine; then, while the motor is still running, gradually drizzle in the oil, one tablespoon at a time, until sauce is emulsified. Add the lemon juice, process to combine, and season to taste. (I add 1/2 teaspoon salt and 1/8 teaspoon pepper.) Place in the fridge to chill. This can be made ahead of time (and only gets better as it sits!). Simply pulse it again or stir it up before serving.GRILL CHICKEN: Preheat grill to medium high (400-450 degrees F.) Add chicken to cleaned and greased grill (I rub grill grates with a vegetable oil-drenched paper towel). Grill for 4-5 minutes per side, flipping over halfway in between or until chicken registers 160 degrees F. Remove to a plate and tent with foil to rest for 5-10 minutes. Chop into bite-sized pieces or thinly slice for these bowls.ASSEMBLE: Divide rice evenly among plates and top with chicken. Add desired toppings: we like thinly sliced Persian cucumbers, a handful of arugula/spinach mix, ripe avocado, and occasionally will add in a diced mango. Top bowls with loads of sauce and enjoy, drizzling a wedge of lemon over everything if desired. Video Recipe NotesNote 1: To simplify the chicken in these bowls, use rotisserie chicken instead or simply drizzle chicken breasts with olive oil and then sprinkle on salt, pepper oregano, and smoked paprika (about 1 teaspoon of each (1/2 teaspoon pepper) per 1.4 pounds of chicken). Note 2: I use all 1/4 cup (47g) oil from the tomatoes container first and then use 1/4 cup (47g) extra virgin olive oil for the rest of the 1/2 cup total measurement of oil. Nutrition FactsServing: 1serving | Calories: 336kcal | Carbohydrates: 21.5g | Protein: 29.9g | Fat: 13.8g | Cholesterol: 101.6mg | Sodium: 224.5mg | Fiber: 0.1g | Sugar: 4.5g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. 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Yum, Yum! This was so delicious the sauce was really good !! and easy! Will definitely make it again! Reply
I enjoyed this dish. It has a lot of flavor. I only gave it 4 stars bc it didn’t appeal to everyone in our family. I was the only one who used the sauce and my husband didn’t like the rice. That being said I thought the sauce complimented the dish nicely – toning down the spice in the chicken and sweet in the rice. For the rice, I may cut back a little on the brown sugar next time bc it is pretty sweet. I used ground ginger, raisins, and corn as suggested. The sauce has a nice tang to it…I kept going back for more and liked it chilled the next day with leftovers. I plan to meal prep and use for my weekday lunches! Reply
