One Pot Chicken And Yellow Rice

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2022/11/Chicken-and-Yellow-Rice-9.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A pot filled with Chicken and Yellow Rice being served with a spoon. Below are close-up images of chopped chicken, a bowl of yellow rice, and a plate of Chicken and Yellow Rice. Text reads: “One Pot Chicken & Yellow Rice. - 1”>

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2022/11/Chicken-and-Yellow-Rice-6-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A close-up of a spoonful of Chicken and Yellow Rice held above a large pot filled with the same dish. Text overlay reads “One Pot Chicken & Yellow Rice” with “Erren’s Kitchen” at the bottom. - 3”>

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2022/11/Chicken-and-Yellow-Rice-4-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A plate of Chicken and Yellow Rice with tender chicken pieces, garnished with herbs, and served with a gold fork. The text reads “Chicken and Yellow Rice,” featuring Erren’s Kitchen and www.errenskitchen.com. - 4”>

This incredibly tasty Chicken and Yellow Rice recipe is a simple one-pot meal that’s perfect for using leftover chicken.

in this article:

• Know Before You Scroll
• A Reader Favorite
• Rice Choices
• Saffron & Substitutions
• Step By Step Instructions
• Perfect Pairings
• Chicken and Yellow Rice
• Erren’s Top Tips
• Storage & Freezing Instructions
• FAQs

Know Before You Scroll

Flavor Profile

Cozy and savory with a pop of warm, golden saffron. The chicken is tender, the rice is fluffy, and every bite feels like a hug. Think comfort food with a little glow-up.

Difficulty Level

Easy. One pot, simple steps, and just enough flair to feel special without being fussy.

What You’ll Need

Chicken or vegetable stock, saffron threads, olive oil or butter, onion, celery, cooked chicken, converted white rice, flat-leaf parsley, salt, pepper.

Equipment Needed

Two saucepans (or one if you reuse), knife, cutting board, measuring cups, stirring spoon, lid.

Top Tip

Don’t skip the saffron infusion—it’s what gives the rice that gorgeous golden color and subtle, dreamy flavor.

Time-Saving Tips

Use rotisserie chicken or any leftover cooked chicken to skip a whole step and still get great results.

Ingredient Swaps

No saffron? A pinch of turmeric can bring the color (just a bit earthier in taste). No parsley? Cilantro works, too, if you’re into a brighter flavor finish.

A Reader Favorite

This Chicken and Saffron Rice recipe first hit the blog way back in 2014, and honestly? It’s been a reader favorite ever since. It’s been shared thousands of times on social media, cooked in kitchens all around the world, and loved for its cozy, one-pot simplicity and rich, fragrant flavor. The recipe itself hasn’t changed (why mess with a good thing?), but I recently gave the photos and video a little refresh to match how delicious it truly is. Whether it’s your first time making it or your fiftieth, welcome back to a forever favorite!

Rice Choices

I use parboiled long grain white rice for my chicken and yellow rice, but you can use any rice you like if you adjust the liquid-to-rice ratios and cooking time accordingly. See the following guide, but always check the package instructions.

Below is a guide for rice types, liquid-to-rice ratios, and approximate cooking times always check your package instructions for best results.

Converted White Rice

Ratio

2 to 1

Cook Time

15 to 20 minutes

Long Grain White Rice

Ratio

1.5 to 1

Cook Time

20 to25 minutes

Basmati & Jasmine Rice

Ratio

1.5 to 1

Cook Time

15 to 20 minutes

Parboiled Rice

Ratio

2 to 1

Cook Time

20 to 25 minutes

Brown Rice

Ratio

2.5 to 1

Cook Time

45 to 50 minutes

Wild Rice

Ratio

3 to 1

Cook Time

45 to 50 minutes

Saffron & Substitutions

You can find the full, printable recipe at the top of this post , but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

1

Infuse the Flavor

Start by bringing our stock to a gentle simmer. Once it’s warm, add in a good pinch of saffron threads. Let that hang out for a bit while the magic happens—the saffron infuses the stock with that golden color and subtle floral flavor. It’s dreamy.

2

Sauté the Veggies

In a large pot, heat up some olive oil or butter over medium heat. Add your chopped onion and celery, and sauté until they’re soft and fragrant—but not browned. We’re going for mellow and sweet, not caramelized.

3

Toast the Rice

Add in your rice and stir it around until it’s fully coated in that buttery, veggie goodness. Let it toast for a minute or two—this step gives the rice a little extra depth and nuttiness. Worth it.

4

Simmer It All Together

Now pour in your warm saffron stock and toss in that chopped parsley. Season with salt and pepper to taste, then bring everything up to a gentle boil. Once it’s bubbling, give it a quick stir, reduce the heat, cover it, and let it simmer for about 12 to 15 minutes. The goal? Rice that’s tender but not mushy—al dente and just about cooked through.

5

Add the Chicken

Once the rice is almost there, gently lay your cooked chicken over the top. Don’t stir—just cover it back up and let the steam warm the chicken and finish cooking the rice.

6

Fluff and Serve

Okay, final step! Fluff the rice with a fork and stir the chicken through so everything gets evenly mixed and steamy. Taste and adjust seasoning if needed.

And that’s it—cozy, golden, flavor-packed Chicken and Yellow Rice. All in one pot, all in under 30 minutes. So simple. So good. Serve it up warm and watch it disappear.

Perfect Pairings

• The Best Brussels Sprouts of Your Life
• Oven Roasted Asparagus
• Seriously, The Best Broccoli of Your Life

Rate This Recipe

Ingredients

• ▢ 4 cups chicken stock (or vegetable stock)
• ▢ ½ teaspoon saffron threads (a good-sized pinch)
• ▢ 2 tablespoons olive oil (or butter)
• ▢ 1 medium onion (chopped)
• ▢ 2 celery stalks (finely chopped)
• ▢ 2 cups leftover or cooked chicken (cut into bite-sized pieces)
• ▢ 2 cups long-grain white rice (parboiled or converted)
• ▢ A handful of flat leaf parsley (chopped)
• ▢ Salt and Pepper

Instructions

• Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
• heat the oil in a large saucepan over medium heat and sweat the onion and celery until softened but not colored.
• Add the rice, stir until it’s coated with the butter, and allow to toast for 1 to 2 minutes.
• Add the stock and parsley and bring to a boil. Salt and pepper to taste.
• Reduce the heat, stir and leave to cook covered for 12 – 15 minutes until the rice is Al dente and the liquid is almost absorbed. Lay the chicken on top of the rice leaving the rice undisturbed, cover and cook until the rice is tender.
• Fluff the rice and stir in the chicken before serving.
• Serve hot.

Tips

Erren’s Top Tips

Storage & Freezing Instructions

Nutrition

What kind of chicken should I use?

Any pre-cooked chicken works—rotisserie, grilled, baked, or poached. Just make sure it’s cooked and cut into bite-sized pieces before adding it to the rice.

Can I use brown rice instead of white?

Yes, but it’ll change the cook time significantly. Brown rice takes longer and may need more liquid. Start with an extra ½ to 1 cup of stock and add more as needed.

What’s the best way to make this vegetarian?

Use vegetable stock and skip the chicken—or swap in chickpeas or sautéed mushrooms for protein and heartiness.

Can I add more vegetables?

Absolutely! Frozen peas, chopped carrots, or bell peppers all work well. Add them in during the rice cooking phase or sauté with the onion and celery.

Is saffron necessary?

It gives the rice its signature color and light floral aroma, but if you don’t have it, a pinch of turmeric can stand in. The flavor will be different, but still really good.

Why is my rice mushy or sticky?

Overcooking or using short-grain rice can lead to mushy texture. Be sure to use converted (parboiled) rice and check doneness around the 12-minute mark.

Chicken and Yellow Rice

Ingredients

• 4 cups chicken stock or vegetable stock
• ½ teaspoon saffron threads a good-sized pinch
• 2 tablespoons olive oil or butter
• 1 medium onion chopped
• 2 celery stalks finely chopped
• 2 cups leftover or cooked chicken cut into bite-sized pieces
• 2 cups long-grain white rice parboiled or converted
• A handful of flat leaf parsley chopped
• Salt and Pepper

Instructions

• Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
• heat the oil in a large saucepan over medium heat and sweat the onion and celery until softened but not colored.
• Add the rice, stir until it’s coated with the butter, and allow to toast for 1 to 2 minutes.
• Add the stock and parsley and bring to a boil. Salt and pepper to taste.
• Reduce the heat, stir and leave to cook covered for 12 - 15 minutes until the rice is Al dente and the liquid is almost absorbed. Lay the chicken on top of the rice leaving the rice undisturbed, cover and cook until the rice is tender.
• Fluff the rice and stir in the chicken before serving.
• Serve hot.

Video

Notes

Erren’s Top Tips

Storage & Freezing Instructions

Nutrition

Thank you for visiting Erren’s Kitchen!

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2022/11/Chicken-and-Yellow-Rice-9.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A pot filled with Chicken and Yellow Rice being served with a spoon. Below are close-up images of chopped chicken, a bowl of yellow rice, and a plate of Chicken and Yellow Rice. Text reads: “One Pot Chicken & Yellow Rice. - 25”>

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2022/11/Chicken-and-Yellow-Rice-6-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A close-up of a spoonful of Chicken and Yellow Rice held above a large pot filled with the same dish. Text overlay reads “One Pot Chicken & Yellow Rice” with “Erren’s Kitchen” at the bottom. - 27”>

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2022/11/Chicken-and-Yellow-Rice-4-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A plate of Chicken and Yellow Rice with tender chicken pieces, garnished with herbs, and served with a gold fork. The text reads “Chicken and Yellow Rice,” featuring Erren’s Kitchen and www.errenskitchen.com. - 28”>

This incredibly tasty Chicken and Yellow Rice recipe is a simple one-pot meal that’s perfect for using leftover chicken.

in this article:

• Know Before You Scroll
• A Reader Favorite
• Rice Choices
• Saffron & Substitutions
• Step By Step Instructions
• Perfect Pairings
• Chicken and Yellow Rice
• Erren’s Top Tips
• Storage & Freezing Instructions
• FAQs

Know Before You Scroll

Flavor Profile

Cozy and savory with a pop of warm, golden saffron. The chicken is tender, the rice is fluffy, and every bite feels like a hug. Think comfort food with a little glow-up.

Difficulty Level

Easy. One pot, simple steps, and just enough flair to feel special without being fussy.

What You’ll Need

Chicken or vegetable stock, saffron threads, olive oil or butter, onion, celery, cooked chicken, converted white rice, flat-leaf parsley, salt, pepper.

Equipment Needed

Two saucepans (or one if you reuse), knife, cutting board, measuring cups, stirring spoon, lid.

Top Tip

Don’t skip the saffron infusion—it’s what gives the rice that gorgeous golden color and subtle, dreamy flavor.

Time-Saving Tips

Use rotisserie chicken or any leftover cooked chicken to skip a whole step and still get great results.

Ingredient Swaps

No saffron? A pinch of turmeric can bring the color (just a bit earthier in taste). No parsley? Cilantro works, too, if you’re into a brighter flavor finish.

A Reader Favorite

This Chicken and Saffron Rice recipe first hit the blog way back in 2014, and honestly? It’s been a reader favorite ever since. It’s been shared thousands of times on social media, cooked in kitchens all around the world, and loved for its cozy, one-pot simplicity and rich, fragrant flavor. The recipe itself hasn’t changed (why mess with a good thing?), but I recently gave the photos and video a little refresh to match how delicious it truly is. Whether it’s your first time making it or your fiftieth, welcome back to a forever favorite!

Rice Choices

I use parboiled long grain white rice for my chicken and yellow rice, but you can use any rice you like if you adjust the liquid-to-rice ratios and cooking time accordingly. See the following guide, but always check the package instructions.

Below is a guide for rice types, liquid-to-rice ratios, and approximate cooking times always check your package instructions for best results.

Converted White Rice

Ratio

2 to 1

Cook Time

15 to 20 minutes

Long Grain White Rice

Ratio

1.5 to 1

Cook Time

20 to25 minutes

Basmati & Jasmine Rice

Ratio

1.5 to 1

Cook Time

15 to 20 minutes

Parboiled Rice

Ratio

2 to 1

Cook Time

20 to 25 minutes

Brown Rice

Ratio

2.5 to 1

Cook Time

45 to 50 minutes

Wild Rice

Ratio

3 to 1

Cook Time

45 to 50 minutes

Saffron & Substitutions

You can find the full, printable recipe at the top of this post , but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

1

Infuse the Flavor

Start by bringing our stock to a gentle simmer. Once it’s warm, add in a good pinch of saffron threads. Let that hang out for a bit while the magic happens—the saffron infuses the stock with that golden color and subtle floral flavor. It’s dreamy.

2

Sauté the Veggies

In a large pot, heat up some olive oil or butter over medium heat. Add your chopped onion and celery, and sauté until they’re soft and fragrant—but not browned. We’re going for mellow and sweet, not caramelized.

3

Toast the Rice

Add in your rice and stir it around until it’s fully coated in that buttery, veggie goodness. Let it toast for a minute or two—this step gives the rice a little extra depth and nuttiness. Worth it.

4

Simmer It All Together

Now pour in your warm saffron stock and toss in that chopped parsley. Season with salt and pepper to taste, then bring everything up to a gentle boil. Once it’s bubbling, give it a quick stir, reduce the heat, cover it, and let it simmer for about 12 to 15 minutes. The goal? Rice that’s tender but not mushy—al dente and just about cooked through.

5

Add the Chicken

Once the rice is almost there, gently lay your cooked chicken over the top. Don’t stir—just cover it back up and let the steam warm the chicken and finish cooking the rice.

6

Fluff and Serve

Okay, final step! Fluff the rice with a fork and stir the chicken through so everything gets evenly mixed and steamy. Taste and adjust seasoning if needed.

And that’s it—cozy, golden, flavor-packed Chicken and Yellow Rice. All in one pot, all in under 30 minutes. So simple. So good. Serve it up warm and watch it disappear.

Perfect Pairings

• The Best Brussels Sprouts of Your Life
• Oven Roasted Asparagus
• Seriously, The Best Broccoli of Your Life

Rate This Recipe

Ingredients

• ▢ 4 cups chicken stock (or vegetable stock)
• ▢ ½ teaspoon saffron threads (a good-sized pinch)
• ▢ 2 tablespoons olive oil (or butter)
• ▢ 1 medium onion (chopped)
• ▢ 2 celery stalks (finely chopped)
• ▢ 2 cups leftover or cooked chicken (cut into bite-sized pieces)
• ▢ 2 cups long-grain white rice (parboiled or converted)
• ▢ A handful of flat leaf parsley (chopped)
• ▢ Salt and Pepper

Instructions

• Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
• heat the oil in a large saucepan over medium heat and sweat the onion and celery until softened but not colored.
• Add the rice, stir until it’s coated with the butter, and allow to toast for 1 to 2 minutes.
• Add the stock and parsley and bring to a boil. Salt and pepper to taste.
• Reduce the heat, stir and leave to cook covered for 12 – 15 minutes until the rice is Al dente and the liquid is almost absorbed. Lay the chicken on top of the rice leaving the rice undisturbed, cover and cook until the rice is tender.
• Fluff the rice and stir in the chicken before serving.
• Serve hot.

Tips

Erren’s Top Tips

Storage & Freezing Instructions

Nutrition

What kind of chicken should I use?

Any pre-cooked chicken works—rotisserie, grilled, baked, or poached. Just make sure it’s cooked and cut into bite-sized pieces before adding it to the rice.

Can I use brown rice instead of white?

Yes, but it’ll change the cook time significantly. Brown rice takes longer and may need more liquid. Start with an extra ½ to 1 cup of stock and add more as needed.

What’s the best way to make this vegetarian?

Use vegetable stock and skip the chicken—or swap in chickpeas or sautéed mushrooms for protein and heartiness.

Can I add more vegetables?

Absolutely! Frozen peas, chopped carrots, or bell peppers all work well. Add them in during the rice cooking phase or sauté with the onion and celery.

Is saffron necessary?

It gives the rice its signature color and light floral aroma, but if you don’t have it, a pinch of turmeric can stand in. The flavor will be different, but still really good.

Why is my rice mushy or sticky?

Overcooking or using short-grain rice can lead to mushy texture. Be sure to use converted (parboiled) rice and check doneness around the 12-minute mark.

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2022/11/Chicken-and-Yellow-Rice-9.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A pot filled with Chicken and Yellow Rice being served with a spoon. Below are close-up images of chopped chicken, a bowl of yellow rice, and a plate of Chicken and Yellow Rice. Text reads: “One Pot Chicken & Yellow Rice. - 48”>

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2022/11/Chicken-and-Yellow-Rice-6-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A close-up of a spoonful of Chicken and Yellow Rice held above a large pot filled with the same dish. Text overlay reads “One Pot Chicken & Yellow Rice” with “Erren’s Kitchen” at the bottom. - 50”>

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2022/11/Chicken-and-Yellow-Rice-4-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A plate of Chicken and Yellow Rice with tender chicken pieces, garnished with herbs, and served with a gold fork. The text reads “Chicken and Yellow Rice,” featuring Erren’s Kitchen and www.errenskitchen.com. - 51”>

This incredibly tasty Chicken and Yellow Rice recipe is a simple one-pot meal that’s perfect for using leftover chicken.

in this article:

• Know Before You Scroll
• A Reader Favorite
• Rice Choices
• Saffron & Substitutions
• Step By Step Instructions
• Perfect Pairings
• Chicken and Yellow Rice
• Erren’s Top Tips
• Storage & Freezing Instructions
• FAQs

Know Before You Scroll

Flavor Profile

Cozy and savory with a pop of warm, golden saffron. The chicken is tender, the rice is fluffy, and every bite feels like a hug. Think comfort food with a little glow-up.

Difficulty Level

Easy. One pot, simple steps, and just enough flair to feel special without being fussy.

What You’ll Need

Chicken or vegetable stock, saffron threads, olive oil or butter, onion, celery, cooked chicken, converted white rice, flat-leaf parsley, salt, pepper.

Equipment Needed

Two saucepans (or one if you reuse), knife, cutting board, measuring cups, stirring spoon, lid.

Top Tip

Don’t skip the saffron infusion—it’s what gives the rice that gorgeous golden color and subtle, dreamy flavor.

Time-Saving Tips

Use rotisserie chicken or any leftover cooked chicken to skip a whole step and still get great results.

Ingredient Swaps

No saffron? A pinch of turmeric can bring the color (just a bit earthier in taste). No parsley? Cilantro works, too, if you’re into a brighter flavor finish.

A Reader Favorite

This Chicken and Saffron Rice recipe first hit the blog way back in 2014, and honestly? It’s been a reader favorite ever since. It’s been shared thousands of times on social media, cooked in kitchens all around the world, and loved for its cozy, one-pot simplicity and rich, fragrant flavor. The recipe itself hasn’t changed (why mess with a good thing?), but I recently gave the photos and video a little refresh to match how delicious it truly is. Whether it’s your first time making it or your fiftieth, welcome back to a forever favorite!

Rice Choices

I use parboiled long grain white rice for my chicken and yellow rice, but you can use any rice you like if you adjust the liquid-to-rice ratios and cooking time accordingly. See the following guide, but always check the package instructions.

Below is a guide for rice types, liquid-to-rice ratios, and approximate cooking times always check your package instructions for best results.

Converted White Rice

Ratio

2 to 1

Cook Time

15 to 20 minutes

Long Grain White Rice

Ratio

1.5 to 1

Cook Time

20 to25 minutes

Basmati & Jasmine Rice

Ratio

1.5 to 1

Cook Time

15 to 20 minutes

Parboiled Rice

Ratio

2 to 1

Cook Time

20 to 25 minutes

Brown Rice

Ratio

2.5 to 1

Cook Time

45 to 50 minutes

Wild Rice

Ratio

3 to 1

Cook Time

45 to 50 minutes

Saffron & Substitutions

You can find the full, printable recipe at the top of this post , but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

1

Infuse the Flavor

Start by bringing our stock to a gentle simmer. Once it’s warm, add in a good pinch of saffron threads. Let that hang out for a bit while the magic happens—the saffron infuses the stock with that golden color and subtle floral flavor. It’s dreamy.

2

Sauté the Veggies

In a large pot, heat up some olive oil or butter over medium heat. Add your chopped onion and celery, and sauté until they’re soft and fragrant—but not browned. We’re going for mellow and sweet, not caramelized.

3

Toast the Rice

Add in your rice and stir it around until it’s fully coated in that buttery, veggie goodness. Let it toast for a minute or two—this step gives the rice a little extra depth and nuttiness. Worth it.

4

Simmer It All Together

Now pour in your warm saffron stock and toss in that chopped parsley. Season with salt and pepper to taste, then bring everything up to a gentle boil. Once it’s bubbling, give it a quick stir, reduce the heat, cover it, and let it simmer for about 12 to 15 minutes. The goal? Rice that’s tender but not mushy—al dente and just about cooked through.

5

Add the Chicken

Once the rice is almost there, gently lay your cooked chicken over the top. Don’t stir—just cover it back up and let the steam warm the chicken and finish cooking the rice.

6

Fluff and Serve

Okay, final step! Fluff the rice with a fork and stir the chicken through so everything gets evenly mixed and steamy. Taste and adjust seasoning if needed.

And that’s it—cozy, golden, flavor-packed Chicken and Yellow Rice. All in one pot, all in under 30 minutes. So simple. So good. Serve it up warm and watch it disappear.

Perfect Pairings

• The Best Brussels Sprouts of Your Life
• Oven Roasted Asparagus
• Seriously, The Best Broccoli of Your Life

Rate This Recipe

Ingredients

• ▢ 4 cups chicken stock (or vegetable stock)
• ▢ ½ teaspoon saffron threads (a good-sized pinch)
• ▢ 2 tablespoons olive oil (or butter)
• ▢ 1 medium onion (chopped)
• ▢ 2 celery stalks (finely chopped)
• ▢ 2 cups leftover or cooked chicken (cut into bite-sized pieces)
• ▢ 2 cups long-grain white rice (parboiled or converted)
• ▢ A handful of flat leaf parsley (chopped)
• ▢ Salt and Pepper

Instructions

• Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
• heat the oil in a large saucepan over medium heat and sweat the onion and celery until softened but not colored.
• Add the rice, stir until it’s coated with the butter, and allow to toast for 1 to 2 minutes.
• Add the stock and parsley and bring to a boil. Salt and pepper to taste.
• Reduce the heat, stir and leave to cook covered for 12 – 15 minutes until the rice is Al dente and the liquid is almost absorbed. Lay the chicken on top of the rice leaving the rice undisturbed, cover and cook until the rice is tender.
• Fluff the rice and stir in the chicken before serving.
• Serve hot.

Tips

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Storage & Freezing Instructions

Nutrition

What kind of chicken should I use?

Any pre-cooked chicken works—rotisserie, grilled, baked, or poached. Just make sure it’s cooked and cut into bite-sized pieces before adding it to the rice.

Can I use brown rice instead of white?

Yes, but it’ll change the cook time significantly. Brown rice takes longer and may need more liquid. Start with an extra ½ to 1 cup of stock and add more as needed.

What’s the best way to make this vegetarian?

Use vegetable stock and skip the chicken—or swap in chickpeas or sautéed mushrooms for protein and heartiness.

Can I add more vegetables?

Absolutely! Frozen peas, chopped carrots, or bell peppers all work well. Add them in during the rice cooking phase or sauté with the onion and celery.

Is saffron necessary?

It gives the rice its signature color and light floral aroma, but if you don’t have it, a pinch of turmeric can stand in. The flavor will be different, but still really good.

Why is my rice mushy or sticky?

Overcooking or using short-grain rice can lead to mushy texture. Be sure to use converted (parboiled) rice and check doneness around the 12-minute mark.