Chicken and Yellow Rice

4.50 from 2 votes

Dive into Chicken and Yellow Rice bowls brimming with vibrant, crunchy veggies, aromatic African-style yellow rice, zesty paprika chicken, and a rich sun-dried tomato sauce that ties it all together.

Prep Time50

Cook Time30

Total Time1 20

Course: Dinner

Cuisine: Healthy

Keyword: chicken and yellow rice

Servings: servings

Author: Chelsea Lords

Cost: $9.82

Equipment

Ingredients

Chicken

1 pound boneless, skinless chicken breasts or thighs, see note 1
1 tablespoon olive oil
2 large lemons
1 tablespoon grated garlic
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon honey
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon pepper

Rice

1 cup basmati rice rinsed
2 tablespoons unsalted butter or vegetable oil
1 teaspoon ground turmeric
1 tablespoon light brown sugar
2 cups chicken stock
1/4 teaspoon ground ginger optional
1/8 teaspoon yellow curry powder optional
1/4 cup raisins optional
1 cup frozen corn optional

Sauce

1/4 cup sun-dried tomatoes 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 juice

US - Metric

Instructions

Zest lemons with a zester to get 1/2 teaspoon zest. Juice the lemons using a citrus juicer to get 3 tablespoons lemon juice. Set aside 1 tablespoon of lemon juice for the sauce. To prepare the chicken rub, place olive oil, remaining lemon juice, lemon zest, grated garlic, smoked paprika, dried oregano, honey, red pepper flakes, salt, and pepper in a large bowl or resealable plastic bag. Whisk together or knead the bag with your hands to mix.
Slice large chicken breasts in half horizontally and cover them with plastic wrap to prevent splatter. Use a meat mallet or the bottom of a frying pan to pound the breasts to an even thickness—don’t flatten them, just ensure they’re uniform. Pat the chicken dry with a paper towel, then place it in the bowl or bag with the chicken rub, ensuring it’s generously coated. Seal the bag or cover the bowl tightly and refrigerate for 20–30 minutes.
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 pot with 2 tablespoons oil or butter over medium heat. Add turmeric, ginger powder, yellow curry powder, and 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 stock and raisins and bring to a boil. Cover and reduce heat.
Simmer over lowest temperature until rice is completely cooked, about 18–20 minutes. Add additional stock if the rice isn’t tender by the time it’s been absorbed. Remove from heat and let stand for 5–10 minutes. Stir in frozen corn. Let stand, covered, until serving.
Sauce: Add sun-dried tomatoes, chopped garlic, and mayo to a food processor. Pulse to combine, then add red vinegar and smoked paprika, processing until mixed. With the motor running, gradually drizzle in the oil, one tablespoon at a time, until the sauce is emulsified. Add the lemon juice, process to combine, and season to taste—I use 1/2 teaspoon salt and 1/8 teaspoon pepper. Chill in the fridge. This can be made ahead; just pulse again or stir before serving.
Preheat grill to medium high 400–450°F. Add chicken to cleaned and greased grill. Grill for 4–5 minutes per side and flip the chicken halfway. Check to make sure the chicken registers 160°F before removing it from the grill. Remove to a plate and tent with foil to rest for 5–10 minutes. Chop into bite-size pieces or thinly slice for these bowls.
Divide rice evenly among plates and top with chicken. Add desired toppings. I like thinly sliced Persian cucumbers, a handful of arugula and spinach mix, ripe avocado, diced mango, and a lemon wedge. Top bowls with loads of sauce and enjoy!

Video

Notes

Note 1: To simplify the chicken, you can use rotisserie chicken instead. Alternatively, drizzle chicken breasts with olive oil and sprinkle with salt, pepper, oregano, and smoked paprika. For every 1.4 pounds of chicken, use about 1 teaspoon of each seasoning, except for pepper, where you should use 1/2 teaspoon.

Note 2: I use all 1/4 cup oil from the canned tomatoes and 1/4 cup olive oil for the rest of the 1/2 cup total measurement of oil.

Storage: For optimal storage, keep chicken, rice, sauce, and toppings in separate airtight containers, allowing them to cool before refrigerating. Consume within 3–4 days. For longer storage, freeze the chicken and yellow rice separately for up to 3 months, but avoid freezing the toppings or sauce.

Nutrition