Chicken and Yellow Rice with Tomatoes and Peas

Introduction

The rice cooks in chicken stock with diced tomatoes, paprika, and saffron, so you get a full pot of seasoned rice instead of plain rice under the chicken. This works for a family dinner or make-ahead lunches, and the peas added at the end keep some color and texture instead of turning dull and soft.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6

Ingredients

• 1 ea. (1.3-1.8 kg) chicken, cut into serving pieces
• Salt to taste
• Pepper to taste
• Olive oil
• 4 cloves of fresh garlic, minced
• 1 medium onion, chopped
• 225 g diced red bell pepper
• 425 g (1 can) diced tomatoes
• 7.5 g (½ tablespoon) sweet paprika
• 14 g (½ oz) chopped cilantro
• 1.4 liter (6 cups) chicken stock
• 8 saffron threads or 1 teaspoon food coloring for yellow rice
• 370 g (2 cups) medium or long-grain rice
• 225 g (8 oz) canned peas (thoroughly drained)

Instructions

1. Season the chicken with two pinches of salt and a pinch of pepper.
2. Pour enough olive oil into a large skillet to just barely cover the bottom.
3. Sauté chicken in oil until brown. There are two ways to proceed from here: either remove the chicken from the skillet or keep it there.
4. Sauté garlic until brown. Be careful, garlic burns easily.
5. Add the onion, bell pepper, tomatoes and paprika. Sauté until the vegetables are tender.
6. Transfer the ingredients to a large stewing pot.
7. Add the cilantro, bouillon and saffron (or food coloring). Bring to a rolling boil.
8. Add the rice and mix well. Simmer over medium heat until the rice is cooked and the liquid is absorbed. Add more broth or water if the liquid evaporates before the rice is cooked.
9. Add the chicken to the pot (if you removed it previously) and cover it with rice. Wait two to three minutes to allow the chicken to warm.
10. Sprinkle peas on top of the rice.

Variations

• Replace the sweet paprika with smoked paprika if you want a deeper, more savory flavor and a slightly darker color.
• Use frozen peas instead of canned peas and add them at the end the same way; they stay a bit firmer and taste fresher.
• Swap the whole cut-up chicken for bone-in chicken thighs if you want a simpler serving format and slightly richer meat.
• Use parsley instead of cilantro if you want a milder herb flavor that reads more neutral in the finished rice.
• Choose saffron instead of food coloring when possible; you get the same yellow color but also a floral, savory note in the rice.

Tips for Success

• Brown the chicken in batches if your skillet is crowded; packed pieces steam instead of browning.
• Watch the garlic closely in the skillet, because it can go from brown to burnt in under a minute.
• Make sure the stock is at a rolling boil before you add the rice so the grains start cooking evenly.
• Keep an eye on the pot during the simmer and add broth or water as soon as the surface looks dry but the rice is still firm.
• Drain the canned peas thoroughly so they do not water down the top layer of rice.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months; the rice holds up well, though the peas soften a bit after thawing.

Reheat single portions in the microwave, covered, with a spoonful of water or broth for 1 to 3 minutes, stirring once if needed. For larger amounts, reheat on the stovetop over low heat or in a 325°F oven, covered, until hot throughout; add a small splash of liquid so the rice loosens instead of drying out.

FAQ

Can you use food coloring instead of saffron?

Yes. The recipe is built for either option, but saffron adds flavor while food coloring mainly changes the color.

Can you make this with brown rice?

Yes, but brown rice needs more liquid and a longer simmer, so the texture and timing will change. Plan on extra broth or water and a noticeably longer cook time.

Do you need to remove the chicken after browning it?

No. You can leave it in the skillet or remove it and add it back later, as the instructions note. Removing it gives you a little more room to sauté the garlic and vegetables evenly.

Can you use frozen peas instead of canned peas?

Yes. Add them at the end just as you would canned peas, and they will warm through from the heat of the rice.