Chicken and Yellow Rice bowls are loaded with fresh and crunchy veggies, African-inspired yellow rice, paprika-spiced chicken, and the best sun-dried tomato sauce.
Why We Love Chicken and Yellow Rice
- Unique Taste: Combines familiar chicken and rice with South African spices.
- Mildly Spicy: Suitable for all ages, not too hot.
- Textural Mix: Varied textures with raisins and crisp corn.
- Nutritious: Includes healthy ingredients and fresh veggies.
- Adaptable: Customizable with options like rotisserie chicken and various toppings.
Ingredients
Chicken Marinade Ingredients
- Olive oil, lemon juice and zest, garlic, seasonings, and honey: These create a flavorful marinade that infuses the chicken with a balance of citrus, spice, sweetness, and smokiness to your chicken and yellow rice.
Rice Ingredients
- Basmati rice: Serves as the base of the dish, offering a light, fluffy texture.
- Butter or oil, turmeric, brown sugar, and curry powder: These add richness, color, and a balance of sweet and savory flavors to the rice.
- Chicken stock: Enhances the rice’s flavor compared to water.
- Optional raisins and corn: Add sweetness and texture contrasts to the rice.
Quick Tip
Turmeric adds warm, earthy, slightly bitter and peppery flavors to dishes, balanced by the sweetness of brown sugar, raisins, and corn.
How To Make Chicken And Yellow Rice
- Marinate Chicken: Combine olive oil, lemon, spices, and coat chicken. Refrigerate for 20-30 minutes.
- Cook Rice: Sauté turmeric, sugar, and butter. Add rinsed basmati rice, chicken stock, and cook. Stir in corn at the end if desired.
- Prepare Sauce: Blend sun-dried tomatoes, garlic, mayo, vinegar, paprika, olive oil, and lemon juice.
- Grill Chicken: Cook marinated chicken on a grill until done.
- Assemble: Serve rice with grilled chicken, fresh toppings, and sauce.
Toppings For Chicken and Yellow Rice
- Persian Cucumbers: Crunchy and mild, add freshness.
- Sun-dried Tomato Sauce: Smoky, sweet, and slightly spicy.
- Fresh Mango: Adds sweetness when in season.
- Grilled Corn: Offers a grilled flavor, can replace frozen corn.
- Ripe Avocado: Creamy texture.
- Lemon Wedges: Adds citrusy freshness.
- Arugula and Spinach Mix: Peppery flavor and freshness.
Storage
- Separate Containers: Keep chicken, rice, sauce, and toppings in different airtight containers. Cool before refrigerating and consume within 3-4 days.
- Freeze: Freeze chicken and yellow rice separately for up to 3 months; don’t freeze toppings/sauce for these .
More Chicken Bowl Recipes
- Chicken Quinoa Bowl
- Chicken and Wild Rice
- Grilled BBQ Chicken Rice Bowl
- Harvest Bowl
- Chicken Burrito Bowls
Chicken and Yellow Rice
Dive into Chicken and Yellow Rice bowls brimming with vibrant, crunchy veggies, aromatic African-style yellow rice, zesty paprika chicken, and a rich sun-dried tomato sauce that ties it all together.
Equipment
- Medium pot
- Food Processor
Ingredients
Chicken
Rice
- 1 cup basmati rice rinsed
- 2 tablespoons unsalted butter or vegetable oil
- 1 teaspoon ground turmeric
- 1 tablespoon light brown sugar
- 2 cups chicken stock
- 1/4 teaspoon ground ginger optional
- 1/8 teaspoon yellow curry powder optional
- 1/4 cup raisins optional
- 1 cup frozen corn optional
Sauce
- 1/4 cup sun-dried tomatoes in oil with herbs
- 1 garlic clove
- 1/4 cup mayo
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 cup olive oil see note 2
- 1 tablespoon lemon juice
Instructions
- Zest lemons with a zester to get 1/2 teaspoon zest. Juice the lemons using a citrus juicer to get 3 tablespoons lemon juice. Set aside 1 tablespoon of lemon juice for the sauce. To prepare the chicken rub, place olive oil, remaining lemon juice, lemon zest, grated garlic, smoked paprika, dried oregano, honey, red pepper flakes, salt, and pepper in a large bowl or resealable plastic bag. Whisk together or knead the bag with your hands to mix.
- Slice large chicken breasts in half horizontally and cover them with plastic wrap to prevent splatter. Use a meat mallet or the bottom of a frying pan to pound the breasts to an even thickness—don’t flatten them, just ensure they’re uniform. Pat the chicken dry with a paper towel, then place it in the bowl or bag with the chicken rub, ensuring it’s generously coated. Seal the bag or cover the bowl tightly and refrigerate for 20-30 minutes.
- Meanwhile, rinse rice in a fine-mesh sieve under cold water until the water runs clear. Tap the sieve a few times to remove any excess water. Heat a medium pot with 2 tablespoons oil or butter over medium heat. Add turmeric, ginger powder, yellow curry powder, and brown sugar. Sauté seasonings and sugar for 1 minute. Add the rinsed rice to the pan and sauté for about 2-3 minutes. Add in stock and raisins and bring to a boil. Cover and reduce heat. Simmer over lowest temperature until rice is completely cooked, about 18- 20 minutes. Add additional stock if the rice isn't tender by the time it's been absorbed. Remove from the heat and let stand for 5-10 minutes. Stir in frozen corn. Let stand, covered, until serving.
- Add sun-dried tomatoes, chopped garlic, and mayo to a food processor. Pulse to combine, then add red vinegar and smoked paprika, processing until mixed. With the motor running, gradually drizzle in the oil, one tablespoon at a time, until the sauce is emulsified. Add the lemon juice, process to combine, and season to taste—I use 1/2 teaspoon salt and 1/8 teaspoon pepper. Chill in the fridge. This can be made ahead; just pulse again or stir before serving.
- Preheat grill to medium high 400-450℉. Add chicken to cleaned and greased grill. Grill for 4-5 minutes per side and flip the chicken halfway. Check to make sure the chicken registers 160℉ before removing it from the grill. Remove to a plate and tent with foil to rest for 5-10 minutes. Chop into bite-sized pieces or thinly slice for these bowls.
- Divide rice evenly among plates and top with chicken. Add desired toppings. I like thinly sliced Persian cucumbers, a handful of arugula and spinach mix, ripe avocado, diced mango, and a lemon wedge. Top bowls with loads of sauce and enjoy!
Video
Recipe Notes
Note 1:To simplify the chicken in these bowls, you can use rotisserie chicken instead. Alternatively, drizzle chicken breasts with olive oil and sprinkle with salt, pepper, oregano, and smoked paprika. For every 1.4 pounds of chicken, use about 1 teaspoon of each seasoning, except for pepper, where you should use 1/2 teaspoon.
Note 2: I use all 1/4 cup oil from the canned tomatoes and then 1/4 cup olive oil for the rest of the 1/2 cup total measurement of oil.
Storage: For optimal storage, keep chicken, rice, sauce, and toppings in separate airtight containers, allowing them to cool before refrigerating. Consume within 3-4 days. If you need to store them longer, freeze the chicken and yellow rice separately for up to 3 months, but avoid freezing the toppings or sauce.
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 21.5g | Protein: 29.9g | Fat: 13.8g | Cholesterol: 101.6mg | Sodium: 224.5mg | Fiber: 0.1g | Sugar: 4.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
I enjoyed this dish. It has a lot of flavor. I only gave it 4 stars bc it didn’t appeal to everyone in our family. I was the only one who used the sauce and my husband didn’t like the rice. That being said I thought the sauce complimented the dish nicely – toning down the spice in the chicken and sweet in the rice. For the rice, I may cut back a little on the brown sugar next time bc it is pretty sweet. I used ground ginger, raisins, and corn as suggested. The sauce has a nice tang to it…I kept going back for more and liked it chilled the next day with leftovers. I plan to meal prep and use for my weekday lunches!
Yum, Yum! This was so delicious the sauce was really good !! and easy! Will definitely make it again!
I am so happy to hear this1 Thanks so much Marjanne! 🙂