Chicken with yellow rice

by: admin Chicken


  • 2 bone-in chicken thighs with skin
  • Salt to taste
  • Black pepper to taste
  • ½ tablespoon of cooking oil
  • 2 cloves of garlic
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • ¼ teaspoon cinnamon
  • ¾ cup long grain jasmine rice
  • 1 cup frozen green peas
  • 1 ½ cup chicken broth
  • Cilantro to taste


  1. Season both sides of the chicken thighs with salt and pepper.
  2. Heat up a deep skillet over medium heat.
  3. Cover the bottom of the skillet with cooking oil and add the chicken thighs (skin side down).
  4. When the chicken thighs are brown on one side, flip them. Browning them on one side will usually take about 5 minutes.
  5. While the chicken is cooking, mince the garlic cloves.
  6. When the chicken thighs are brown on both sides, removed them from the skillet and set aside. (Do not clean the skillet from oil.)
  7. Add turmeric, cumin, cinnamon and garlic to the skillet. Sauté until the garlic is soft, which will typically take about 1 minute.
  8. Add chicken broth to the skillet, and stir with a wooden spoon to make sure the spices dissolve into the broth.
  9. Gently stir jasmine rice and frozen green peas into the chicken broth.
  10. Add the chicken thighs to the chicken broth.
  11. Place a lid on the skillet and heat up to medium-high, brining the chicken broth to a boil.
  12. Turn the heat down to just above low. Leave the dish to simmer for 25 minutes.
  13. Remove the skillet from the heat and leave the dish to rest for 10 minutes, with the lid on.
  14. Remove the lid and fluff the rice with fork.
  15. Decorate with cilantro before serving.

About turmeric

The lovely yellow color of this dish comes from turmeric (Curcuma longa), a perennial plant of the ginger family. This plant is native to southwest India, where the leaves and rhizomes are used directly in various dishes. The turmeric that reaches us outside the plant’s native area is usually in the form of a powder created by boiling the rhizome for 45minutes and then drying it in a hot oven, before grounding it. The resulting spice is yellow with a slightly hot peppery flavor.

In South-East Asia, turmeric is used to color Hindu and Buddhist monk’s robes.