Some meals just have a way of pulling everyone to the table without you even needing to call them. For me, Spanish Chicken and Yellow Rice is one of those dishes. I first started making it on a rainy evening when I wanted something hearty but didn’t want to spend the night scrubbing pans. One skillet, some pantry spices, and a pack of chicken thighs later—I had a steaming pot of golden rice, juicy chicken, and peas that looked like little emeralds scattered on top.
What I love most is how this meal feels both comforting and festive. The turmeric gives the rice a gorgeous golden color, the chicken turns perfectly spiced and tender, and the whole pot smells like you’ve been cooking all day (even though it’s a weeknight dinner you can pull off in under an hour). It’s the kind of dish I now make when friends drop by unexpectedly or when I want to put something cheerful on the table after a long day.
Why This Recipe Always Works for Me
- One pot, less mess. A skillet or Dutch oven does all the work. Fewer dishes means I can actually relax after dinner.
- Simple but flavorful. The ingredient list looks long, but most of it is pantry spices. Don’t let it scare you off.
- Comfort food that’s still wholesome. Chicken, rice, peas, and bright lemon—filling but not heavy.
- Flexible. Use thighs, drumsticks, or even leftover rotisserie chicken. Swap peas for bell peppers or green beans if that’s what’s on hand.
- Beautiful. The yellow rice with pops of green peas looks like something you’d proudly serve company, even though it’s really a weeknight dish.
Ingredients I Reach For
Basmati Rice – I like its nutty flavor and fluffy texture, but jasmine or white rice will do if that’s what you have.
Chicken Thighs – Bone-in, skin-on thighs give the richest flavor and stay moist. I’ve used drumsticks too, and they work beautifully.
Spices – Cumin, paprika, cardamom, and turmeric. Don’t worry—this isn’t spicy, just warm and aromatic.
Lemon – A squeeze of lemon juice and some zest brighten the whole dish.
Peas – Their sweetness and color balance the richness of the rice and chicken. Carrots, zucchini, or bell peppers are good swaps.
How I Cook It Step by Step
- Rinse the rice. It makes the grains fluffier and less sticky. I learned the hard way once—skipping this step turned the rice into mush.
- Season the chicken. Rub the spice mix all over. Yes, your fingers will turn yellow from turmeric, but honestly, I take that as a badge of honor (though gloves help if you’re not into it).
- Sear the chicken. A few minutes per side until golden brown. Don’t rush this—those crispy edges flavor the rice later.
- Sauté aromatics. Onions, garlic, lemon zest, and spices in the same pan. Scrape up all those tasty chicken bits from the bottom.
- Toast the rice. Just a couple of minutes in the oil makes it nutty and keeps it from clumping.
- Simmer everything. Add broth and the seared chicken back in. Let it cook, covered, until the rice is fluffy and the chicken is tender.
- Add peas at the end. They only need a few minutes to heat through, so they keep their bright color.
Garnish with parsley and maybe a lemon wedge on the side, and it’s ready to serve.
Variations I’ve Tried
- Different chicken cuts. Drumsticks are fun for kids, boneless thighs work if you’re short on time (add them halfway through so they don’t dry out).
- Rice mix shortcut. Some days, I use a yellow rice mix when I don’t want to measure out spices. Just check the package for liquid ratios.
- Veggie swaps. Carrots, green beans, or bell peppers keep it colorful if peas aren’t your thing.
- Olives. Adding green olives gives it more of a traditional Spanish feel.
Helpful Kitchen Notes
- Turmeric stains. I once ruined a white dish towel with one careless swipe. Use gloves or at least an apron.
- Skin-on chicken is worth it. The crispy, spice-coated skin is pure gold in this dish.
- Watch your rice. Different types of rice need slightly different amounts of liquid. If you swap rice varieties, keep an eye on the pan so it doesn’t scorch.
- Don’t stir too much. A quick scrape now and then keeps the bottom from sticking, but let the rice cook undisturbed for the fluffiest texture.
Frequently Asked Questions
What is turmeric?
It’s a spice from a root, bright yellow in color, often used in curries. It’s what makes the rice here so golden.
Does turmeric have health benefits?
Yes, it’s often linked with anti-inflammatory properties, but in this dish, I mostly love it for the flavor and color.
Can I make this in the Instant Pot?
Yes—sear the chicken on sauté mode, add the rice and liquid, then cook on manual high pressure for about 6 minutes. Let it release naturally for 10 minutes before opening.
Can I freeze it?
It freezes okay, though the rice can get a little softer. Store in an airtight container and thaw overnight in the fridge.
How do I store leftovers?
Fridge for up to 3 days in a sealed container. Reheat on the stove with a splash of broth to keep it from drying out.
What I Like to Serve With It
Since this dish is hearty, I keep sides light:
- A crisp green salad with vinaigrette
- Roasted asparagus or green beans
- A few lemon wedges for squeezing over at the table
One-Pot Spanish Chicken And Yellow Rice
This One-Pot Spanish Chicken and Yellow Rice is comfort food made easy. Juicy chicken thighs are seared with smoky spices, then simmered with lemony turmeric rice, peas, and fresh herbs for a vibrant, hearty dish.
Ingredients
For the Chicken
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 tablespoon cumin
- ½ tablespoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Rice
- 2 cups basmati rice, rinsed and drained
- ¼ cup olive oil
- 1 yellow onion, chopped
- 5 garlic cloves, minced
- 1 ½ tablespoons fresh thyme leaves
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 ½ teaspoons ground cardamom
- 1 teaspoon ground turmeric
- Salt and pepper, to taste
- 3 cups chicken broth
- 1 ½ cups frozen peas
- ¼ cup fresh parsley, chopped
Instructions
- Rinse the rice under cold water until it runs clear, then set aside to drain.
- Pat the chicken thighs dry and rub them with paprika, cumin, turmeric, salt, and pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat and sear the chicken until golden brown on both sides, about 4–5 minutes per side. Remove and set aside.
- In the same pan, add the remaining ¼ cup oil and sauté the onion until softened and translucent. Stir in the garlic, thyme, cardamom, turmeric, lemon zest, and lemon juice, cooking briefly until fragrant. Scrape up any browned bits for extra flavor.
- Add the drained rice and stir to coat with the aromatic oil for about 1 minute. Pour in the broth and return the chicken to the pan. Bring to a boil, then cover, reduce heat to low, and let simmer for 10 minutes.
- Stir in the peas and continue cooking for another 10 minutes, until the rice is tender and the broth has absorbed.
- Finish with a sprinkle of fresh parsley before serving.
Notes
- Use skin-on, bone-in chicken thighs for the juiciest results.
- Turmeric can stain, so wear gloves and an apron when seasoning the chicken.
- Cooking times may vary depending on your rice—adjust liquid as needed.
- To freeze, cool completely, transfer to a freezer-safe container, and store for up to 1 month. Reheat in the oven with a splash of broth to keep the rice moist.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 303Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 30mgSodium 761mgCarbohydrates 28gFiber 4gSugar 4gProtein 11g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This dish has become one of those meals I reach for when I want something dependable but not boring. It’s colorful, comforting, and makes the whole house smell incredible. Whether I’m making it for a quiet family dinner or a casual dinner with friends, it always disappears fast. One pot, simple ingredients, and a little turmeric magic—it’s the kind of recipe that earns its spot in the “make again and again” folder.