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Chicken with Yellow Rice

User Rating 5 Star Rating (1 Review)


A baked chicken and rice recipe.

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes


  • 2 frying chickens, cut up
  • 2 1/2 cups long-grain rice
  • 1 green bell pepper, sliced
  • 1 med onion, chopped
  • 1 teaspoon saffron
  • 1 jar (2 oz) pimiento, chopped
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 package green peas, frozen, 10 ounces
  • 5 cups water
  • 2 teaspoons salt


User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent and easy for a quick get together!, Member FloridaGuy71

I have made this at least 5 times in the last 8 months, everytime it gets rave reviews with people asking for the recipe.. even those who had it more than once at my house! It's a great one dish (roasting pan) meal and easily serves 6 people with big appetites. I have made a few adjustments and tried a few variations I thought I'd pass along. I cheat and use a 16-20 ounce package of yellow rice with saffron. I add a small red, yellow, and orange pepper for color. Instead of pimento, I use 3-4 ounces of sliced green olives with pimentos. I also use 1 can of diced tomatos drained. As for the 5 cups of water, I use chicken stock and sometimes a corona! I sometimes had to cook it closer to two hours depending on the size of the chicken pieces and how much liquid was added. One thing I tried that did not turn out so well, I used just thighs and legs (since I prefer dark meat) instead of 2 whole cut up chickens and it didn't turn out as well... not horrible, but just not the same. In any case, it's a great dish to experiment with and even the base recipe will get you some rave reviews!

16 out of 16 people found this helpful.

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