One Pan Yellow Chicken and Rice
One Pan Yellow Chicken and Rice
Ingredients
For the Chicken and Rice
- 2 pounds chicken cutlets, cut into strips
- 1 onion, chopped
- 2 carrots, shredded
- 3 celery stalks, with leaves, chopped
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons dill, chopped
- 2 cups rice, uncooked, long-grain
- 4 cups boiling water
For Garnish
- 1 pinch Maldon salt, as needed
Instructions
- 1
In a wide 4.5 quart, 12-inch pan over medium heat, pour the 1/4 cup of extra virgin olive oil. Add the chopped onion, shredded carrots, and chopped celery stalks with leaves.
โฑ๏ธ 2 min
- 2
Add the 1 1/2 teaspoons of salt, 1/2 teaspoon of black pepper, 1 teaspoon of turmeric, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder. Stir and cook for about 2 minutes, until the vegetables begin to soften and become fragrant.
โฑ๏ธ 2 min
- 3
Add the 2 pounds of chicken cutlets, cut into strips, to the pan. Cook for about 3 minutes, stirring occasionally, until the chicken gets a nice golden color.
โฑ๏ธ 3 min
- 4
Add the uncooked rice and 2 tablespoons of chopped dill to the pan. Mix well, ensuring all ingredients are coated and the rice turns a beautiful golden color from the spices.
โฑ๏ธ 3 min
- 5
Pour in the 4 cups of boiling water. Stir once to combine everything, then increase the heat to high and cook for 5 minutes.
โฑ๏ธ 5 min
- 6
Lower the heat to low, cover the pan tightly with a lid, and cook for 25 minutes, or until all the water has been absorbed and the rice is tender.
โฑ๏ธ 25 min
- 7
Turn off the heat. For extra fluffy rice, let the covered pan sit undisturbed for 10 minutes. Then, remove the lid, garnish with a sprinkle of Maldon salt, and fluff gently with a wooden spoon before serving.
โฑ๏ธ 10 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Yellow Chicken and Rice
For the Chicken and Rice
- 2 pounds chicken cutlets, cut into strips
- 1 onion, chopped
- 2 carrots, shredded
- 3 celery stalks, with leaves, chopped
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons dill, chopped
- 2 cups rice, uncooked, long-grain
- 4 cups boiling water
For Garnish
- 1 pinch Maldon salt, as needed
Instructions
- 1
In a wide 4.5 quart, 12-inch pan over medium heat, pour the 1/4 cup of extra virgin olive oil. Add the chopped onion, shredded carrots, and chopped celery stalks with leaves.
โฑ๏ธ 2 min - 2
Add the 1 1/2 teaspoons of salt, 1/2 teaspoon of black pepper, 1 teaspoon of turmeric, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder. Stir and cook for about 2 minutes, until the vegetables begin to soften and become fragrant.
โฑ๏ธ 2 min - 3
Add the 2 pounds of chicken cutlets, cut into strips, to the pan. Cook for about 3 minutes, stirring occasionally, until the chicken gets a nice golden color.
โฑ๏ธ 3 min - 4
Add the uncooked rice and 2 tablespoons of chopped dill to the pan. Mix well, ensuring all ingredients are coated and the rice turns a beautiful golden color from the spices.
โฑ๏ธ 3 min - 5
Pour in the 4 cups of boiling water. Stir once to combine everything, then increase the heat to high and cook for 5 minutes.
โฑ๏ธ 5 min - 6
Lower the heat to low, cover the pan tightly with a lid, and cook for 25 minutes, or until all the water has been absorbed and the rice is tender.
โฑ๏ธ 25 min - 7
Turn off the heat. For extra fluffy rice, let the covered pan sit undisturbed for 10 minutes. Then, remove the lid, garnish with a sprinkle of Maldon salt, and fluff gently with a wooden spoon before serving.
โฑ๏ธ 10 min