A comforting one-pot meal of juicy spiced chicken thighs nestled in fragrant yellow rice with green peas and bell peppers. Bold flavors meet simple preparation in this colorful and satisfying weeknight dinner. With its warm spices and vibrant vegetables, this dish brings both nourishment and convenience to the table.

Why You’ll Love This Recipe

This recipe is perfect for busy weeknights when you need a complete meal with minimal cleanup. It’s cooked entirely in one pot, infusing the rice with the savory juices of the seared chicken and aromatic spices. The combination of turmeric, cumin, and smoked paprika gives the dish a deep, earthy flavor, while bell peppers and green peas add freshness and sweetness. It’s hearty, balanced, and family-friendly.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 6 bone-in, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups basmati rice, rinsed
• 3 cups chicken broth
• 1/2 cup frozen green peas
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1 small onion, chopped
• 2 tbsp fresh cilantro, chopped (for garnish)

directions

1. In a small bowl, combine smoked paprika, ground cumin, turmeric, garlic powder, salt, and pepper. Rub the spice mixture evenly over the chicken thighs.
2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the chicken thighs for 3–4 minutes on each side until browned. Remove from the pan and set aside.
3. In the same skillet, sauté the chopped onion and diced bell peppers for 2–3 minutes until they begin to soften.
4. Add the rinsed basmati rice and stir to coat the grains with the oil and aromatics.
5. Pour in the chicken broth and bring the mixture to a gentle boil. Stir in the frozen green peas.
6. Nestle the seared chicken thighs into the rice mixture.
7. Cover with a lid, reduce heat to low, and simmer for 20–25 minutes, or until the rice is tender and the chicken is fully cooked through.
8. Remove from heat and let the dish rest, covered, for 5 minutes.
9. Fluff the rice with a fork and garnish with chopped cilantro before serving.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Vegetarian Version: Replace chicken with canned chickpeas or sautéed tofu. Use vegetable broth instead of chicken broth.
• Spicy Twist: Add a pinch of cayenne pepper or diced jalapeño for extra heat.
• Add-ins: Stir in cooked corn, spinach, or chopped tomatoes for added texture and flavor.
• Different Protein: Substitute chicken thighs with drumsticks, bone-in breasts, or even boneless cuts (adjust cooking time accordingly).
• Cilantro Alternatives: Use parsley or green onions if you prefer a different garnish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, place the desired portion in a microwave-safe container and heat on medium power for 1–2 minutes, stirring halfway through. Alternatively, reheat on the stovetop with a splash of water or broth to prevent drying out.

This dish also freezes well. Cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless thighs work well and will cook faster. Adjust the simmering time to 15–20 minutes and check for doneness.

Can I substitute jasmine rice or long grain rice?

Yes, but adjust liquid and cooking time slightly depending on the type of rice. Jasmine rice may cook a bit faster, while long grain rice can be used similarly to basmati.

Do I have to rinse the rice?

Rinsing basmati rice removes excess starch, which helps prevent it from becoming too sticky or gummy during cooking.

How do I know the chicken is fully cooked?

The internal temperature should reach 165°F (74°C). The juices should run clear when the meat is pierced near the bone.

Can I add other vegetables?

Yes, carrots, zucchini, mushrooms, or green beans can be added depending on your preference. Add them during the sauté step.

What if my rice is undercooked?

Add a few tablespoons of water or broth, cover, and cook for an additional 5 minutes on low heat.

Can I make this in an Instant Pot?

Yes. Use the sauté function for the initial steps, then pressure cook on high for 8 minutes with a natural release of 10 minutes.

Is it possible to make this dish ahead of time?

Absolutely. It stores well and reheats easily, making it great for meal prep or next-day lunches.

Can I use saffron instead of turmeric?

Yes. If using saffron, steep a few threads in warm broth for a few minutes before adding for a subtle floral aroma and rich color.

How can I make the skin crisp if I use skin-on chicken?

Sear the chicken skin-side down until crispy before removing it from the pan. Continue with the recipe as written.

Conclusion

One-Pot Spiced Chicken & Yellow Rice is a satisfying, colorful meal that brings warmth and flavor to the dinner table with minimal effort. The fragrant rice, tender chicken, and sweet vegetables combine in a harmonious and hearty dish. Whether you’re feeding your family or meal prepping for the week, this recipe is a reliable favorite that delivers comfort and convenience in every bite.

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