Chicken and Yellow Rice

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4.80 from 49 votes

A great one-pot rice dish that can still be served up a few days later, perfect for leftovers

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 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

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

* This recipe calls for converted rice. In the US, look for Uncle Ben's Converted Rice, or you can substitute Golden Canilla Parboiled Rice. In the UK, buy Uncle Bens Long Grain Rice (not quick cook).

Substituting The Rice

To use other types of long-grain rice (although I don't recommend instant, quick-cook, or brown rice). Just be sure to consult the package instructions for the rice-to-liquid ratios and cooking times and adjust accordingly. See my guide in the post for more information.

Tips:

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 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.

Nutrition