Chicken and Yellow Rice

Linda Woodham


This is a big time favorite in our family. One of my go to comfort foods, when sick or just down. ( kind of like a hug ) Is great to serve a crowd, goes a long way.


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10 Min
1 Hr 30 Min
Stove Top


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  • 2 Tbsp
    olive oil
  • 1/2 c
    celery chopped
  • 1 medium
    onion chopped
  • 1/2 tsp
    garlic minced
  • 6
    chicken pieces w/ skin
  • 3 qt
    water to cover chicken
  • 1 stick
  • 2
    chicken bouillon cubes
  • 1/2 tsp
  • 1/2 tsp
  • 1 tsp
    tony's seasoning
  • 1 bag(s)
    mahatma yellow rice
  • 1 1/2 c
    white long grain rice
  • 2 c
    extra chicken broth

How to Make Chicken and Yellow Rice


  1. In a stock pot add olive oil. Add onion and celery, cook until they are soft then add garlic. When garlic is done add chicken and water
  2. bring to boil. add tony's, basil, and thyme, and bouillon cubes
  3. turn down to med. heat and let cook slowly, for about an hour or until chicken is done. remove chicken and debone, add both rice's to broth cook covered for about 20 min. or until rice is done, add deboned chicken ( if needed add extra broth)
  4. In the winter we like ours with a little extra broth in it. It is good with or without the extra broth.

Printable Recipe Card

About Chicken and Yellow Rice

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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