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This incredibly tasty Chicken and Yellow Rice recipe is a simple one-pot meal that’s perfect for using leftover chicken.
Know Before You Scroll
Servings: 6 people
Prep: 10 minutes
Cook: 15 minutes
Total Time: 25 minutes
Cozy and savory with a pop of warm, golden saffron. The chicken is tender, the rice is fluffy, and every bite feels like a hug. Think comfort food with a little glow-up.
Easy. One pot, simple steps, and just enough flair to feel special without being fussy.
Chicken or vegetable stock, saffron threads, olive oil or butter, onion, celery, cooked chicken, converted white rice, flat-leaf parsley, salt, pepper.
Two saucepans (or one if you reuse), knife, cutting board, measuring cups, stirring spoon, lid.
Don’t skip the saffron infusion—it’s what gives the rice that gorgeous golden color and subtle, dreamy flavor.
Use rotisserie chicken or any leftover cooked chicken to skip a whole step and still get great results.
No saffron? A pinch of turmeric can bring the color (just a bit earthier in taste). No parsley? Cilantro works, too, if you’re into a brighter flavor finish.
A Reader Favorite
This Chicken and Saffron Rice recipe first hit the blog way back in 2014, and honestly? It’s been a reader favorite ever since. It’s been shared thousands of times on social media, cooked in kitchens all around the world, and loved for its cozy, one-pot simplicity and rich, fragrant flavor. The recipe itself hasn’t changed (why mess with a good thing?), but I recently gave the photos and video a little refresh to match how delicious it truly is. Whether it’s your first time making it or your fiftieth, welcome back to a forever favorite!
Rice Choices
I use parboiled long grain white rice for my chicken and yellow rice, but you can use any rice you like if you adjust the liquid-to-rice ratios and cooking time accordingly. See the following guide, but always check the package instructions.
Below is a guide for rice types, liquid-to-rice ratios, and approximate cooking times always check your package instructions for best results.
Saffron & Substitutions
Saffron is a beautiful, fragrant spice that comes from the crocus flower, bringing a slightly sweet, earthy flavor to dishes. While it’s on the pricier side, you usually only need a small pinch, so even a tiny amount can go a long way (you can buy it here on Amazon -paid link). If you’re looking for a substitute, you can try 1.5 teaspoons of turmeric (though it’s not an exact match) or a packet of Goya Sazon Con Azafran Seasoning for a similar flavor.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Infuse the Flavor
Start by bringing our stock to a gentle simmer. Once it’s warm, add in a good pinch of saffron threads. Let that hang out for a bit while the magic happens—the saffron infuses the stock with that golden color and subtle floral flavor. It’s dreamy.
Sauté the Veggies
In a large pot, heat up some olive oil or butter over medium heat. Add your chopped onion and celery, and sauté until they’re soft and fragrant—but not browned. We’re going for mellow and sweet, not caramelized.
Toast the Rice
Add in your rice and stir it around until it’s fully coated in that buttery, veggie goodness. Let it toast for a minute or two—this step gives the rice a little extra depth and nuttiness. Worth it.
Simmer It All Together
Now pour in your warm saffron stock and toss in that chopped parsley. Season with salt and pepper to taste, then bring everything up to a gentle boil. Once it’s bubbling, give it a quick stir, reduce the heat, cover it, and let it simmer for about 12 to 15 minutes. The goal? Rice that’s tender but not mushy—al dente and just about cooked through.
Add the Chicken
Once the rice is almost there, gently lay your cooked chicken over the top. Don’t stir—just cover it back up and let the steam warm the chicken and finish cooking the rice.
Fluff and Serve
Okay, final step! Fluff the rice with a fork and stir the chicken through so everything gets evenly mixed and steamy. Taste and adjust seasoning if needed.
And that’s it—cozy, golden, flavor-packed Chicken and Yellow Rice. All in one pot, all in under 30 minutes. So simple. So good. Serve it up warm and watch it disappear.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves 6 people
- ▢ 4 cups chicken stock (or vegetable stock)
- ▢ saffron threads (a good-sized pinch)
- ▢ 2 tablespoons olive oil (or butter)
- ▢ 1 medium onion (chopped)
- ▢ 2 celery stalks (finely chopped)
- ▢ 2 cups leftover or cooked chicken (cut into bite-sized pieces)
- ▢ 2 cups long-grain white rice (parboiled or converted)
- ▢ A handful of flat leaf parsley (chopped)
- ▢ Salt and Pepper
Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
heat the oil in a large saucepan over medium heat and sweat the onion and celery until softened but not colored.
Add the rice, stir until it’s coated with the butter, and allow to toast for 1 to 2 minutes.
Add the stock and parsley and bring to a boil. Salt and pepper to taste.
Reduce the heat, stir and leave to cook covered for 12 – 15 minutes until the rice is Al dente and the liquid is almost absorbed. Lay the chicken on top of the rice leaving the rice undisturbed, cover and cook until the rice is tender.
Fluff the rice and stir in the chicken before serving.
Serve hot.
Erren’s Top Tips
Toast Your Rice First
Before adding liquid, take a minute to toast the rice in the oil or butter. It brings out a subtle nutty flavor and helps the grains hold their shape.
Don’t Rush the Saffron
Let the saffron sit in the hot stock for a few minutes so it fully releases its color and flavor. A little goes a long way, but it makes all the difference!
Use Converted (Parboiled) Rice
Converted rice is sturdier and won’t turn mushy. Perfect for this kind of one-pot cooking where the rice needs to hold up during simmering.
No Saffron? Use Turmeric
If saffron’s not in your pantry, a small pinch of turmeric can give a similar yellow color. The flavor is different—more earthy than floral—but still delicious.
Don’t Stir Once the Chicken Goes In
Let the chicken sit on top of the rice to steam gently. Stirring too early can break the grains and turn the texture gummy.
Let It Rest Before Serving
Once cooked, give the rice a few minutes to rest off the heat with the lid on. This helps everything settle and soak up any last bits of moisture.
Storage & Freezing Instructions
To Store:
Let the rice cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days.
To Freeze:
Scoop into freezer-safe containers in individual portions for easy reheating. Freeze for up to 3 months. To reheat, microwave with a splash of water or stock to keep it moist, or warm gently on the stove.
Reheating Tip:
If the rice feels dry, cover it with a damp paper towel in the microwave or reheat with a lid on the stovetop with 1–2 tablespoons of water.
Calories: 415 | Carbohydrates: 57g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 365mg | Potassium: 593mg | Fiber: 1g | Sugar: 4g | Vitamin A: 205IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
FAQs
What kind of chicken should I use?
Any pre-cooked chicken works—rotisserie, grilled, baked, or poached. Just make sure it’s cooked and cut into bite-sized pieces before adding it to the rice.
Can I use brown rice instead of white?
Yes, but it’ll change the cook time significantly. Brown rice takes longer and may need more liquid. Start with an extra ½ to 1 cup of stock and add more as needed.
What’s the best way to make this vegetarian?
Use vegetable stock and skip the chicken—or swap in chickpeas or sautéed mushrooms for protein and heartiness.
Can I add more vegetables?
Absolutely! Frozen peas, chopped carrots, or bell peppers all work well. Add them in during the rice cooking phase or sauté with the onion and celery.
Is saffron necessary?
It gives the rice its signature color and light floral aroma, but if you don’t have it, a pinch of turmeric can stand in. The flavor will be different, but still really good.
Why is my rice mushy or sticky?
Overcooking or using short-grain rice can lead to mushy texture. Be sure to use converted (parboiled) rice and check doneness around the 12-minute mark.
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