Chicken & Yellow Rice


"This dish has become a dinner staple in our family. One of my husbands favorite meals growing up, my Mother-in-Law gave me the recipe which originally used Vigo yellow rice. I changed it to suit my tastes and use jasmine rice flavored with saffron instead. A healthy, low-fat and versatile dinner! YUM!"
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2 h servings
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  1. Roughly chop all vegetables to desired thickness (i like mine about 1/2 inch thick).
  2. Heat oil in a large, deep skillet on medium high heat. Add chicken breast, breast side down. Brown for 3 - 5 minutes. Add chopped vegis, bay leaves and chicken stock. cover approximately 3/4 of chicken with the liquid. Cover pot and reduce heat to medium-low. Let simmer for 1 hour or until chicken is done and tender. Uncover and remove chicken to a cutting board or plate to cool a little. Once chicken is cooler, de-bone. Roughly cut up chicken and return to pan. Add saffron and salt and pepper to taste. Add rice and extra chicken stock as needed (should have approximately 4 cups of liquid total in the pot for the rice to cook). Return heat to medium-high and bring to a boil. Add frozen peas. Turn heat down to low and cover for 20 minutes or until rice is cooked through.
  3. (almost any vegetable or meat can be used in this dish. I often use bell pepper in it as well.)



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