Chicken and Yellow Rice

Learn how to make this chicken with yellow rice duo. A combination of boneless chicken thigh pieces, seared and seasoned and tossed with vegetables and brown rice cooked in curry powdered for a signature yellow hue.

Course Main Course

Cuisine Caribbean

Prep Time 30

Cook Time 50

Total Time 1 20

Servings people

Calories 687kcal

Author Charla

Ingredients

For the chicken

1½ lb chicken (680g) boneless, skinless
3 tablespoon all purpose seasoning (22.5g)
1 teaspoon black pepper (2g)
1 teaspoon pink salt (6g)

Browning the meat

1½ tablespoon olive oil (21g)
2 tablespoon raw cane sugar (24g)

To cook the rice

2 tablespoon olive oil (28g)
1½ tablespoon curry powder (9g)
1 medium onion chopped
2 scallion chopped
4 garlic cloves minced
1 red bell pepper chopped
1 green bell pepper chopped
1 large carrot chopped
1 cup kale (21g)tightly packed
6 sprigs of thyme tied together
1 tablespoon chadon beni (15g)
1½ cup brown rice (285g)
2½ cup chicken stock (590ml)

US Customary - Metric

Instructions

Seasoning the chicken and browning the meat

Place the chicken in a medium sized bowl.
Season the chicken with the all purpose seasoning, black pepper and pink salt.
Heat the oil in a large non stick pot on medium heat.
Add the sugar and immediately stir until it turns dark brown (very important, NOT BLACK nor should it be bubbling). This will take a few minutes so patience is key!
Once the sugar has darkened, add the chicken and cook the chicken until it becomes brown (this should take 15-20 minutes).
During the given time, the chicken should extract its own juices, you will want to increase the heat and cook on high heat until the liquid evaporates being careful not to burn the chicken.
Once the chicken is seared, remove it from the pot and set aside.

To cook the rice

Meanwhile, add the rest of the olive oil and curry powder to the pot on medium heat and cook the curry for about one minute.
Proceed to saute the onion, scallion and garlic until soft and translucent. You may need to add additional olive oil.
Add the bell peppers, carrot and kale and stir to incorporate with the onion/garlic mixture.
Add the thyme, chadon beni and brown rice.
Pour in the chicken stock and bring to a rolling boiling.
Cover the pot with a lid and simmer for roughly 30 minutes. The rice should be soft and fluffy when cooked, check it with a fork, if it is not cooked, leave for additional 10-15 minutes, adding more liquid (¼ cup) if needed.
Once cooked, remove the lid to fold in the chicken and put the lid on and leave to heat through for a few minutes.
Remove the lid again and do a taste test and add any black pepper and pink salt to taste.
Remove the scotch bonnet and thyme stems prior to serving.

Video

Notes

Any leftovers can be refrigerated and eaten within 2 days.

Alternatively, you can freeze any leftovers for up to 3 months.

Make sure you are using low sodium/gluten free chicken stock and be mindful of the salt levels in the overall recipe

This is the link that you need for my All Purpose Seasoning and Browning Sauce.

Keep in mind the cooking time for the rice is a rough guide, what is important is that the rice is SOFT and fluffy, it shouldn't be hard or mushy.

If you need to add any additional liquid, add water and only ¼ cup at a time, checking the rice every 10-15 minutes.

If you rice is too soft then you can leave the lid off to evaporate the liquid or refer to my How To Fix Rice guide.

The burnt sugar method can be intimidating, if you concerned about ruining the browning process, simply add 2 tablespoon of my Homemade Browning Sauce (2 teaspoon store bought) add this to the chicken when you are seasoning it and brown the meat without melting the sugar (burnt sugar method).

You can add additional vegetables, if you want to or stick to the ones that I'm using.

If you want your rice to be fiery, then prick or cut into the scotch bonnet.

It is crucial that you cook off any excess liquid as the chicken is being browned as this will lock in and enhance the flavour.

Nutrition