RCI-MT.004.0258.001
Chicken with Yellow Rice
Makes 6 servings
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- broiler fryer (about 2½ pounds) cut into serving pieces1 unit
- 1 unit
- 3 tablespoons
- 1 cup
- garlic2 clovescrushed
- x 14½- to 16-ounce can tomatoes (drain1 unitchop, and reserve juice)
- chicken broth1½ cupsdivided
- 1 cup
- 1 small
- ¾ teaspoon
- ¾ teaspoon
- ⅛ teaspoon
- green pepper1 mediumsliced
Method
1
Season the chicken pieces with salt and ground black pepper on both sides.
2
Heat the vegetable oil in a large, heavy-bottomed skillet or paella pan over medium-high heat.
2 minutes
3
Add the seasoned chicken pieces to the hot oil and brown them on all sides, turning occasionally, until golden. Transfer to a plate and set aside.
10 minutes
4
In the same skillet, add the chopped onion and crushed garlic, stirring frequently until the onion becomes translucent and fragrant, about 3-4 minutes.
5
Stir in the uncooked rice and cook, stirring constantly, until the rice is lightly toasted, about 2-3 minutes.
6
Add the chopped tomatoes (with reserved juice), 1 cup of the chicken broth, bay leaf, salt, ground cumin, and turmeric to the rice mixture. Stir well to combine.
2 minutes
7
Return the browned chicken pieces to the skillet, nestling them into the rice mixture. Add the remaining ½ cup of chicken broth.
1 minutes
8
Bring the mixture to a simmer over medium heat, then reduce heat to low. Cover tightly with a lid and cook for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
28 minutes
9
Add the sliced green pepper, stirring gently to distribute throughout the dish. Cover and cook for an additional 5 minutes until the pepper is tender-crisp and the chicken is cooked through (internal temperature 165°F).
5 minutes
10
Remove from heat and let rest, covered, for 2-3 minutes. Discard the bay leaf before serving.