Introduction
This Peruvian chicken and yellow rice recipe brings the vibrant flavors of Latin American cuisine straight to your dinner table in one simple pan. Featuring tender, juicy chicken thighs seasoned with warm spices and nestled into golden yellow rice infused with turmeric and aromatic vegetables, this dish delivers restaurant-quality flavor with minimal cleanup. The beautiful golden color comes from turmeric, a powerful anti-inflammatory spice that not only adds visual appeal but also provides impressive health benefits.
Perfect for busy weeknights when you want something more exciting than plain chicken and rice, this one pot chicken rice recipe requires just 45 minutes from start to finish. The chicken releases its flavorful juices directly into the rice as it cooks, creating layers of flavor that make every bite satisfying. Whether you're new to Latin rice dishes or a seasoned home cook, this approachable recipe will quickly become a family favorite.
Why You'll Love This Recipe
This easy chicken dinner checks all the boxes for a winning weeknight meal. The one-pan method means less time scrubbing dishes and more time enjoying your evening. Unlike traditional recipes that require multiple pots and complicated techniques, this streamlined approach delivers authentic flavor without the fuss.
The combination of protein-rich chicken and fiber-filled rice creates a balanced, satisfying meal that keeps you full for hours. Turmeric gives the rice its signature yellow hue while providing powerful antioxidants and anti-inflammatory compounds. The addition of fresh vegetables like bell peppers and peas boosts the nutrient density, making this a complete meal in one pan.
Budget-friendly ingredients make this recipe accessible for any household. Chicken thighs are economical yet incredibly flavorful, and the pantry staples required are items you likely already have on hand. This yellow rice recipe also scales beautifully for meal prep, feeding a crowd, or creating leftovers for easy lunches throughout the week.
Ingredients You'll Need
For the Chicken
- 6 bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
For the Yellow Rice
- 1 1/2 cups long-grain white rice (jasmine or basmati work well)
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 3/4 cups low-sodium chicken broth
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
Ingredient Notes and Substitutions
Chicken: While bone-in, skin-on thighs provide the most flavor and moisture, you can use boneless skinless thighs for a leaner option. Just reduce cooking time by 5-7 minutes. Chicken drumsticks also work wonderfully in this peruvian chicken and rice recipe.
Rice: Long-grain white rice creates the fluffiest texture, but brown rice can be substituted for added fiber and nutrients. Increase the broth to 3 1/4 cups and extend cooking time by 15-20 minutes when using brown rice.
Turmeric: This golden spice is essential for achieving the characteristic yellow color. Fresh turmeric root can replace ground turmeric (use about 1 tablespoon grated fresh per teaspoon of ground).
Broth: Homemade or store-bought chicken broth works equally well. For a vegetarian version, use vegetable broth and replace chicken with chickpeas or tofu.
Vegetables: Feel free to customize based on what you have available. Diced carrots, corn, or green beans make excellent additions to this versatile dish.
Step-by-Step Instructions
Prepare the Chicken
Start by patting the chicken thighs completely dry with paper towels. This step is crucial for achieving crispy, golden skin. In a small bowl, combine the cumin, smoked paprika, garlic powder, oregano, turmeric, black pepper, and sea salt. Rub this spice mixture generously over all sides of the chicken thighs, making sure to get the seasoning under the skin where possible for maximum flavor penetration.
Sear the Chicken
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil shimmers, carefully place the chicken thighs skin-side down in the pan. Resist the urge to move them around. Let them sear undisturbed for 5-6 minutes until the skin turns deep golden brown and releases easily from the pan. Flip the chicken and cook for another 3-4 minutes on the other side. Remove the chicken to a plate and set aside. The chicken won't be fully cooked at this point, which is exactly what you want.
Build the Rice Base
Reduce heat to medium and add the diced onion and bell pepper to the same pan, using the flavorful drippings left behind from the chicken. Sauté for 4-5 minutes until the vegetables soften and the onion becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
Toast the Rice
Add the uncooked rice to the pan and stir well to coat each grain with the aromatic oil and vegetable mixture. Toast the rice for 2-3 minutes, stirring occasionally. This step helps the grains maintain their structure and prevents mushy rice.
Add Liquid and Seasonings
Sprinkle the turmeric and cumin over the rice, stirring to distribute evenly. Pour in the chicken broth and add the bay leaf. Stir everything together, scraping up any browned bits from the bottom of the pan. These flavorful bits add incredible depth to your yellow rice recipe. Bring the mixture to a boil.
Nestle and Simmer
Once boiling, nestle the seared chicken thighs back into the pan, skin-side up, pressing them gently into the rice. The rice should come up around the sides of the chicken, but the skin should remain exposed above the liquid to stay crispy. Reduce heat to low, cover the pan with a tight-fitting lid, and simmer for 25-30 minutes without lifting the lid. This allows the rice to steam perfectly while the chicken finishes cooking.
Finish and Fluff
After 25-30 minutes, check that the chicken has reached an internal temperature of 165°F and the rice has absorbed all the liquid. Remove from heat and scatter the frozen peas over the top. Cover again and let rest for 5 minutes. The residual heat will cook the peas perfectly while keeping them bright green. Remove the bay leaf, fluff the rice gently with a fork, and garnish with fresh cilantro.
Serving Suggestions
This complete one pot chicken rice meal shines on its own, but a few simple additions can elevate your dinner experience. Serve with fresh lime wedges for squeezing over both the chicken and rice. The bright citrus acidity cuts through the richness and enhances all the warm spices beautifully.
A simple side salad with crisp lettuce, sliced avocado, and a light vinaigrette provides refreshing contrast to the hearty main dish. For added vegetables, consider serving alongside roasted broccoli or steamed green beans seasoned with garlic and lemon.
Traditional Peruvian accompaniments include a spicy aji verde sauce (green chili sauce made with cilantro and jalapeños) or a creamy avocado sauce. Sliced radishes, pickled red onions, or a tomato and cucumber salad also complement the flavors wonderfully.
For a complete Latin-inspired meal, serve with warm corn tortillas or crusty bread for soaking up the flavorful rice and chicken juices. A refreshing cucumber agua fresca or hibiscus tea makes the perfect beverage pairing.
Recipe Variations
Spicy Version: Add 1-2 diced jalapeños with the bell peppers, or include 1/2 teaspoon cayenne pepper in the spice rub for extra heat.
Vegetable-Loaded: Increase the nutritional value by adding diced zucchini, chopped spinach, or quartered cherry tomatoes during the last 10 minutes of cooking.
Seafood Twist: Replace chicken with large shrimp or firm white fish like cod. Add the seafood during the last 8-10 minutes of cooking time.
Herb-Forward: Stir in fresh herbs like parsley, cilantro, and scallions just before serving for a brighter, fresher flavor profile.
Coconut Rice Version: Replace 1 cup of the chicken broth with full-fat coconut milk for a creamy, slightly sweet variation that pairs beautifully with the spices.
Storage and Reheating Tips
Store leftover peruvian chicken and rice in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and meld together overnight, making leftovers particularly delicious.
To reheat, add a splash of chicken broth or water to prevent drying out. Microwave individual portions for 2-3 minutes, stirring halfway through, or reheat in a covered skillet over medium-low heat for 5-7 minutes until warmed through.
For longer storage, this easy chicken dinner freezes well for up to 3 months. Allow the dish to cool completely before transferring to freezer-safe containers. Leave the chicken and rice together or separate them for more flexible reheating options. Thaw overnight in the refrigerator before reheating.
The crispy chicken skin won't remain crispy after refrigeration, but you can restore some texture by reheating the chicken pieces separately in a hot oven at 400°F for 8-10 minutes.
Nutrition Highlights
This nutrient-dense meal provides an excellent balance of macronutrients. Chicken thighs offer high-quality protein along with essential minerals like selenium, zinc, and iron. While slightly higher in fat than chicken breast, thighs contain more flavor and remain juicy even with longer cooking times.
Turmeric, the star spice in this yellow rice recipe, contains curcumin, a compound with powerful anti-inflammatory and antioxidant properties. Studies suggest curcumin may support joint health, brain function, and immune system strength.
The vegetables add fiber, vitamins, and minerals to round out the nutritional profile. Bell peppers provide vitamin C, peas offer plant-based protein and fiber, and onions contain beneficial compounds that support heart health.
Using whole-food ingredients and controlling the amount of added salt makes this a wholesome option compared to restaurant versions or packaged rice mixes. One serving provides approximately 450-500 calories with a balanced distribution of protein, complex carbohydrates, and healthy fats.
Tips for Perfect Results
Don't skip the searing: Taking time to properly brown the chicken creates a flavorful fond on the bottom of the pan that becomes the foundation for deeply flavored rice.
Use the right pan: A wide, deep skillet or Dutch oven with a tight-fitting lid ensures even cooking and proper steam retention. The pan should be large enough to fit all the chicken in a single layer.
Resist lifting the lid: Once you cover the pan to simmer, leave it alone. Releasing steam disrupts the cooking process and can result in unevenly cooked rice.
Let it rest: The 5-minute resting period after cooking allows the rice to firm up slightly and makes it easier to fluff without turning mushy.
Check your rice: Different rice varieties absorb liquid at different rates. If your rice seems dry before it's tender, add a splash more broth. If excess liquid remains after cooking time, remove the lid and cook for a few more minutes to evaporate it.
Frequently Asked Questions
Can I use chicken breasts instead? Yes, but bone-in, skin-on chicken breasts work better than boneless. They'll need about 5 minutes less cooking time. Boneless breasts tend to dry out with this cooking method.
Why is my rice mushy? This usually happens from too much liquid or stirring the rice while it cooks. Measure your broth carefully and resist stirring once you've added the chicken back to the pan.
Can I make this in advance? You can prep the spice rub and chop vegetables ahead of time, but for best results, cook this dish the day you plan to serve it. The chicken skin loses crispness when made ahead.
Is this recipe gluten-free? Yes, all the ingredients in this peruvian chicken and rice recipe are naturally gluten-free. Just verify that your spices and broth don't contain any hidden gluten-containing additives.
This flavorful one-pan meal proves that healthy, delicious cooking doesn't have to be complicated. With simple techniques and wholesome ingredients, you can create a satisfying dinner that brings the exciting flavors of Peruvian cuisine to your table any night of the week.
Peruvian Chicken and Yellow Rice Recipe (One-Pan Easy)
Tender chicken with bright yellow rice and warm spices for a flavorful weeknight meal.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups long-grain white rice
- 2 1/2 cups chicken broth
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1 cup frozen peas
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet or pan over medium-high heat.
- Add the chicken to the pan and cook until browned on all sides, about 5-6 minutes. Remove chicken from pan and set aside.
- In the same pan, add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for 1 minute until fragrant.
- Stir in the rice, turmeric, cumin, paprika, and oregano. Cook for 1-2 minutes, stirring to coat the rice with the spices.
- Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce heat to low.
- Return the chicken to the pan, nestling it into the rice. Cover and simmer for 20-25 minutes until the rice is tender and liquid is absorbed.
- Stir in the frozen peas during the last 5 minutes of cooking. Remove from heat and let stand covered for 5 minutes.
- Remove bay leaf, fluff the rice with a fork, and garnish with fresh cilantro. Serve with lime wedges.
Equipment
- Large skillet or pan with lid
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
Notes
- Chicken thighs can be substituted with chicken breasts if preferred.
- For extra flavor, add 1/4 cup of aji amarillo paste or a diced bell pepper with the onions.
- The turmeric gives the rice its signature yellow color.
- Make sure to use a pan large enough to accommodate the rice as it expands.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.