This incredibly tasty Chicken and Yellow Rice recipe is a simple one-pot meal that’s perfect for using leftover chicken.
Chicken and Yellow Rice is a great dish to make on a busy weeknight. The rice is cooked in chicken stock infused with saffron threads, then mixed with cooked chicken and chopped parsley. It’s flavorful, filling, and easy to customize with your favorite seasonings.
This dish is also a great make-ahead meal, so you could definitely cook it a day in advance and rewarm it the following day. What could be better during those busy weekdays when time is so precious?
Why This Recipe Works
- Saffron threads add a slightly sweet and earthy taste to the dish and give it a beautiful yellow color.
- The chicken stock offers a savory flavor that compliments the saffron perfectly.
- Onions and celery add a depth of flavor.
- Chopped Parsley adds a bright, fresh flavor.
Rice Choices
I use converted rice for my chicken and yellow rice, but you can use any rice you like if you adjust the liquid-to-rice ratios and cooking time accordingly. See the following guide, but always check the package instructions.
Below is a guide for rice types, liquid-to-rice ratios, and approximate cooking times:
Converted White Rice | 2 to 1 | 15 to 20 minutes
Long Grain White Rice | 1.5 to 1 | 20 to25 minutes
Basmati Rice | 1.5 to 1 | 15 to 20 minutes
Jasmine Rice | 1.5 to 1 | 15 to 20 minutes
Parboiled Rice | 2 to 1 | 20 to 25 minutes
Brown Rice | 2.5 to 1 | 45 to 50 minutes
Wild Rice | 3 to 1 | 45 to 50 minutes
Ingredient Notes & Substitutions
Chicken: This recipe calls for leftover chicken. If you don’t have any, you can use store-bought rotisserie chicken or brown cubed chicken thigh meat before starting, remove it from the pan and then add it along with the rice to finish cooking.
Stock: I use homemade chicken stock for this recipe, but you can use any chicken or vegetable broth or stock. If you are using store-bought stock, look for one that is low in sodium.
Saffron Threads: Saffron is a spice that comes from the crocus flower. It has a slightly sweet, earthy taste. To substitute, use 1.5 teaspoons of turmeric or a packet of Goya Sazon Con Azafran Seasoning as an alternative.
Butter: Use salted or unsalted butter, or substitute it with olive oil if desired.
Onion: I use yellow onion, but any onion will work in this recipe.
Celery: Use the lighter-colored center stalks as they cook much faster than the darker ones. You can also substitute it for frozen peas. Just add the peas alongside the chicken.
Parsely: Use fresh, chopped parsley for the best possible flavor or substitute it with cilantro or green onions.
Bring stock to a simmer, add the saffron and leave to infuse.
Melt the butter in a large saucepan over medium heat and sweat the onion and celery until softened.
To make this step quicker, slice the celery thin, so they cook faster.
Add the rice and stir until it’s coated with the butter. Allow the rice to toast slightly. This will take just 1 to 2 minutes.
Add the stock and parsley and bring to a boil.
Reduce the heat, stir and leave to cook covered for 12 to 15 minutes until the rice is Al dente and the liquid is nearly absorbed.
Remove the lid without disturbing the rice, lay the chicken on top, and place and cover to cook until the rice is tender.
Mix to incorporate the chicken before serving.
This dish will serve six small portions or four large.
Storage & Freezing Instructions
To Make Ahead: The dish can be stored in an airtight container in the fridge for up to 3 days.
To Freeze: You can also freeze chicken and yellow rice stored in a freezer-safe container for up to three months. Then thaw overnight in the fridge before reheating.
To Reheat: Cook it in a microwave or on the stove until heated.
Erren’s Top Tips & Variations
- If you don’t have any cooked chicken on hand, you can use a rotisserie chicken from the grocery store or brown cubed chicken meat before starting, remove it from the pan and then add it along with the rice to finish cooking.
- For extra flavor, stir and saute some garlic with the softened onions and celery for 30 seconds before adding the rice.
- For quicker cooking, slice the celery thin, so it cooks faster.
- Not a fan of celery? You can also substitute it for frozen peas. Just add the peas alongside the chicken.
- To substitute saffron: use 1.5 teaspoons of turmeric or a packet of Goya Sazon Con Azafran Seasoning as an alternative.
- To add extra brightness, finish with a tablespoon of lemon juice.
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Let’s Make Chicken and Yellow Rice
Ingredients
- 4 cups chicken 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 Converted white rice
- A handful of flat leaf parsley chopped
- Salt and Pepper
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.
Tips + Notes
Nutrition Information:
Update Notes: This post was originally published in May 2014 but was republished with new photos, tips, and a video in November 2022.
Erren Hart says
Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!
Stan Bishop says
Made enough for ten servings. Everyone loved it. For color I added pimento and green peas. Our guest took some home with them and getting request for more.
Erren Hart says
Hi Stan, That’s fantastic to hear! I’m thrilled you enjoyed the recipe and that it was a hit with your guests. Adding pimento and green peas sounds delicious and adds a beautiful pop of color. It’s always great to receive requests for more, and I’m glad to know that some of your guests even took some home with them. Thank you for trying out the recipe and sharing your positive experience!
Carrie says
I could eat this every day of the week! Another keeper!!
Erren Hart says
That’s wonderful to hear you had a great experience with the recipe! Thank you for taking the time to share your thoughts. Your support is really appreciated!
Erren Hart says
We’re so glad you loved it! We’re happy to hear that it was a quick and easy meal. If you ever have any questions or issues, don’t hesitate to reach out.
Britt Janik says
This dish has become a household staple! Amazing!
Erren's Kitchen says
Thank you Britt, I’m so glad you enjoyed it 🙂
Valerie Smith says
I made this but substituted with cauliflower rice, vegetable broth and no chicken. It was so darn good. Now my favorite way to prepare cauliflower rice! Thank you for sharing your recipe.
Erren's Kitchen says
I’m so glad you liked it Valerie, and that it worked so well with cauliflower rice 🙂
Alana says
Can I use basmati rice for this?
Erren Hart says
You can, but I wouldn’t know how to convert the measurements for you. You’d have to use the liquid/rice ratios on the package.
Karina says
So yummy! This will a recipe on rotation in my home.
Erren's Kitchen says
That is awesome to hear Karina, Thank you!
Erin | Dinners,Dishes and Dessert says
This sounds amazing! I want to dive into my screen! This looks delicious!
Beth Pierce says
I love how easy this was; it was just what I needed to serve with dinner! Love it!
Sara Welch says
This made the best side dish with dinner last night! Easy and flavorful, too!