One-Pot Chicken and Yellow Rice (Arroz con Pollo) Recipe


This quick and easy One Pot Chicken and Yellow Rice recipe can simplify dinner prep for the whole family.  


– 2 Tablespoons olive oil – 2 cups diced onion – 1 cup diced carrot – 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 olive – 1 cup frozen pea – 2 cups basmati rice, rinsed very well (See Kelly's Note) – 2 cups chicken stock



Put the olive oil in a big stockpot or Dutch oven with a heavy bottom and set it over medium-low heat.  


Step 1

After you add the onions and carrots, stir them around and cook for 5 to 7 minutes, until they get soft. Add the garlic and stir it in. Cook for about two minutes, until it smells good.


Step 2

Put in the chicken legs, along with ½ teaspoon of salt and ¼ teaspoon of pepper. For about 7 minutes, stir the chicken legs so that they are no longer pink.  


Step 3

The oregano, paprika, and turmeric powder should all be mixed in. Mix the rice, stock, peas, olives, and stock together.  


Step 4

To get the mixture to boil, raise the heat to medium-high. Cover the pot, then turn the heat down to low. Leave it alone for about 30 minutes and cook the rice until it's done. Remove the lid, stir, and serve.  


Step 5


– Calories: 520kcal,  – Carbohydrates: 65g,  – Protein: 31g,  – Fat: 14g,  – Saturated Fat: 3g,  – Cholesterol: 110mg,  – Sodium: 588mg,  – Potassium: 688mg,  – Fiber: 5g,  – Sugar: 6g,  – Vitamin A: 4043IU,  – Vitamin C: 16mg,  – Calcium: 83mg,  – Iron: 3mg


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