Yellow Rice and Chicken

When I was little, we would often have Sunday dinner at my grandmother's house. One of the things she used to make was Yellow Rice and Chicken. My grandmother had lived in Tampa at one time and was friends with a Cuban woman named Sally. That's where the recipe came from.

I made this for a client yesterday. When I tasted the finished product, I was immediately back at the Sunday dinner table at Granny's house. The flavors were identical and tasted just like I remembered.

I started by browning the chicken on all sides. Then you add the vegetables and simmer till soft.


Then add chicken broth, the rice and chicken back into the pot.

Simmer for about 2o minutes and it's done! It's quite easy to make, makes a lot, and is a one-pot meal.

Enjoy the recipe!

one whole chicken cut up
1/4 cup olive oil for browning the chicken
2 medium onions, chopped
2 green bell peppers, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
3 bay leaves
1 can chopped tomatoes
1 cup frozen green peas
1 package, family size, Mahatma yellow rice
3 cups chicken broth
salt/pepper as needed


Heat oil in large Dutch oven over medium heat. Season chicken with salt and pepper. Brown chicken completely on all sides. Remove chicken from pot.
Remove most of oil, leaving enough to saute vegetables. Cook all vegetables till soft.
Add chicken broth and rice and mix well. Add chicken back into pot. Simmer for about 20 minutes, till rice is cooked. Do not overcook or rice will become mushy.