Chicken and Yellow Rice

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Chicken and Yellow Rice is a classic dish from my childhood. My grandmother made one version and my mom made a slightly different on. My recipe is a combination of the two I grew up with. Instead of using prepackaged Vigo seasoning or a Vigo yellow rice package, I use my own homemade saffron yellow rice seasoning.

Chicken and Yellow Rice is one of those all afternoon ones. So be prepared for it to take a long time. At the end of the recipe I have included some tips one of which will save you some time if you choose to use it.

Chicken and Yellow Rice

Ingredients:

• 1 (approximately 4 lb) whole chicken
• Enough water to cover the chicken
• 3 eggs
• 3 cups white or brown rice
• 1 large onion, diced
• 3 cups chicken stock
• 3 cups water, reserved from the boiled chicken
• 2 cloves garlic, minced
• 2 TBSP oil
• 4 TBSP Saffron Yellow Rice Seasoning
• Salt and pepper to taste

Directions:

1. In a large stock pot, place chicken in and cover with water. Bring to a boil.
2. Cover and simmer 3 hours.
3. Remove chicken and allow to cool.
4. Reserve approximately 4-5 cups of water from pot.
5. Once chicken is cool enough to handle, de-bone and shred.
6. Use 1/2 of the meat for this recipe.
7. In a skillet heat up oil and saute onion and garlic until soft.
8. In a large pot bring reserved water and chicken stock to a boil.
9. Add rice, uncracked eggs, chicken, onion, garlic, and saffron yellow rice seasoning to the pot.
10. Add salt and pepper to taste.
11. Reduce heat and cook about 15 minutes or until eggs are hard boiled.
12. Remove eggs from pot and allow to cool.
13. Continue cooking until rice is done.
14. Roughly chop eggs and stir into chicken and rice after rice has finished cooking.

Tips:

• Use 1/2 of the chicken meat and save 1/2 of the chicken meat for another meal.
• Save the chicken bones for stock.
• Save any skin, fat, or yucky parts for your pets.
• Use a roasted chicken instead. De-bone and use half of the roasted chicken meat. I do this a lot now as it saves time.

How do you like your chicken and yellow rice?

Have a great day!

Brandi

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Chicken and Yellow Rice

Chicken and Yellow Rice – A hearty, dish filled with savory, saffron rice, juicy chicken, eggs, onions, and garlic for a soon to be family classic.

Category From My Kitchen

Tags

Chicken,

Dairy Free,

Dinner,

Gluten Free,

Main Dish,

Recipe,

Rice,

Tips

December 28, 2018

by Brandi

Persons

8

Serving Size

1 cup

© 2023 This recipe originally appeared on www.penguinsinpink.com

Ingredients

• 1 (approximately 4 lb) whole chicken
• Enough water to cover the chicken
• 3 eggs
• 3 cups white or brown rice
• 1 large onion, diced
• 3 cups chicken stock
• 3 cups water, reserved from the boiled chicken
• 2 cloves garlic, minced
• 2 TBSP oil
• 4 TBSP Saffron Yellow Rice Seasoning
• Salt and pepper to taste

Instructions

1. In a large stock pot, place chicken in and cover with water. Bring to a boil.
2. Cover and simmer 3 hours.
3. Remove chicken and allow to cool.
4. Reserve approximately 4-5 cups of water from pot.
5. Once chicken is cool enough to handle, de-bone and shred.
6. Use 1/2 of the meat for this recipe.
7. In a skillet heat up oil and saute onion and garlic until soft.
8. In a large pot bring reserved water and chicken stock to a boil.
9. Add rice, uncracked eggs, chicken, onion, garlic, and saffron yellow rice seasoning to the pot.
10. Add salt and pepper to taste.
11. Reduce heat and cook about 15 minutes or until eggs are hard boiled.
12. Remove eggs from pot and allow to cool.
13. Continue cooking until rice is done.
14. Roughly chop eggs and stir into chicken and rice after rice has finished cooking.

Notes

Use 1/2 of the chicken meat and save 1/2 of the chicken meat for another meal. Save the chicken bones for stock. Save any skin, fat, or yucky parts for your pets. Use a roasted chicken instead. De-bone and use half of the roasted chicken meat. I do this a lot now as it saves time.

http://penguinsinpink.com/chicken-and-yellow-rice/

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