By Kay Kasser See our YouTube video
This Gluten Free Chicken and Yellow Rice recipe is easy half or to double. When you do, trust your instincts on the onions, peppers and garlic. Eyeball them, you know how much or how little you prefer.
1 green or yellow or red bell pepper or a combo, small diced
1 onion, small diced
2 healthy pinches of saffron, crushed
Unsalted chicken stock. Replaces the water in your rice package directions.
(I use Kitchen Basics)
2 c of rice Basmati works best. Prepare according to package directions
1-2 bay leaves
2 limes or lemons (your choice)
Seasoning Option 1:
Salt to taste
Seasoning Option 2:
2-3 cloves of garlic, smashed or diced your choice or 2 tsps. granulated garlic (NOT garlic salt)
1 heaping teaspoon ground or dried oregano
1 heaping teaspoon cumin
2 teaspoons chili powder
1 teaspoon paprika
Juice of 1 lime or lemon
Salt and pepper to taste
Cooked Chicken (Rotisserie, Baked, Stewed), As much or as little as you prefer
Pour chicken stock into a large pot. Bring to a low boil. Add saffron and reduce to a low simmer while you prepare your vegetables (about 10 minutes). Then add Seasoning Option 1 or 2, veggies and chicken. Bring back to a boil. Add rice and cook according to package directions. Fluff, top with a little fresh squeezed lime juice and serve.
Look for our recipe to create the salad that is on top of the Chicken Yellow Rice. We call it Kay & Melissa Salad