Chicken and Yellow Rice

4.80 from 49 votes

A cozy one-pot wonder with juicy chicken, fluffy golden rice, and warm saffron flavors. It's comforting, vibrant, and totally weeknight-worthy.

Course Main

Cuisine portuguese, Spanish

Keyword arroz con pollo, chicken and saffron rice, chicken and yellow rice

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 415

Author Erren Hart

Ingredients

4 cups chicken stock or vegetable stock
saffron threads a good-sized pinch
2 tablespoons olive oil or butter
1 medium onion chopped
2 celery stalks finely chopped
2 cups leftover or cooked chicken cut into bite-sized pieces
2 cups long-grain white rice parboiled or converted
A handful of flat leaf parsley chopped
Salt and Pepper

US Customary - Metric

Instructions

Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
heat the oil in a large saucepan over medium heat and sweat the onion and celery until softened but not colored.
Add the rice, stir until it's coated with the butter, and allow to toast for 1 to 2 minutes.
Add the stock and parsley and bring to a boil. Salt and pepper to taste.
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 leaving the rice undisturbed, cover and cook until the rice is tender.
Fluff the rice and stir in the chicken before serving.
Serve hot.

Video

Notes

Erren's Top Tips

Toast Your Rice First
Before adding liquid, take a minute to toast the rice in the oil or butter. It brings out a subtle nutty flavor and helps the grains hold their shape.

Don’t Rush the Saffron
Let the saffron sit in the hot stock for a few minutes so it fully releases its color and flavor. A little goes a long way, but it makes all the difference!

Use Converted (Parboiled) Rice
Converted rice is sturdier and won’t turn mushy. Perfect for this kind of one-pot cooking where the rice needs to hold up during simmering.

No Saffron? Use Turmeric
If saffron’s not in your pantry, a small pinch of turmeric can give a similar yellow color. The flavor is different—more earthy than floral—but still delicious.

Don’t Stir Once the Chicken Goes In
Let the chicken sit on top of the rice to steam gently. Stirring too early can break the grains and turn the texture gummy.

Let It Rest Before Serving
Once cooked, give the rice a few minutes to rest off the heat with the lid on. This helps everything settle and soak up any last bits of moisture.

Storage & Freezing Instructions

To Store:
Let the rice cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days.

To Freeze:
Scoop into freezer-safe containers in individual portions for easy reheating. Freeze for up to 3 months. To reheat, microwave with a splash of water or stock to keep it moist, or warm gently on the stove.

Reheating Tip:
If the rice feels dry, cover it with a damp paper towel in the microwave or reheat with a lid on the stovetop with 1–2 tablespoons of water.

Nutrition