While traditional Cuban cooking often relies on Sazón Completa (Complete Seasoning) for its blend of garlic, oregano, cumin, and other spices, my mother-in-law’s recipe takes a slightly different, yet equally flavorful, approach. It wisely skips the full pre-mixed blend, focusing instead on fresh, key ingredients like garlic, oregano, and the star spice, turmeric. Trust me, this method creates a dish that’s every bit as rich and aromatic, ensuring a hit at any dinner table!

• Olive Oil: The foundation for sautéing our aromatics and browning the chicken, adding a fruity, rich base to the dish.
• Onions, Carrots, and Frozen Peas: This classic vegetable trio forms the flavor base of our dish, contributing natural sweetness, delightful texture, and vibrant color. For convenience, there’s no need to thaw the frozen peas; simply add them straight from the freezer into the pot. Dice the onions and carrots uniformly to ensure even cooking and a consistent texture in every bite.
• Garlic: Freshly minced garlic is absolutely essential for its pungent, aromatic depth. Aim for finely minced garlic to ensure its flavor is evenly distributed throughout the dish, permeating every component with its irresistible essence. Avoid garlic powder if possible; fresh makes a huge difference here.
• Chicken Thighs: For this recipe, you’ll need 1 and ½ pounds of chicken. I highly recommend boneless, skinless chicken thighs due to their superior richness and tender, succulent texture, which holds up beautifully during the simmering process. If you prefer, boneless, skinless chicken breasts can be used as an alternative, but be mindful to adjust the cooking time accordingly. Chicken breasts cook faster and can become dry if overcooked, so monitor them closely.
• Turmeric Powder: This powerful spice is the secret behind the rice’s iconic golden-yellow hue and its distinctive earthy, slightly peppery flavor. A little turmeric goes a long way in both color and taste, making it an indispensable ingredient for authentic yellow rice.
• Paprika: Adds a beautiful reddish tint and a mild, sweet pepper flavor that complements the other spices perfectly.
• Dried Oregano: Provides a classic Mediterranean-Cuban herbaceous note, deepening the overall aroma and taste profile.
• Green Olives: These are a game-changer! I particularly favor large Calvestrano olives (pitted for ease), as they possess a firmer texture and are simpler to slice. However, feel free to use your preferred variety or whatever green olives you have readily available. Their unique saltiness and briny tang are crucial for balancing the dish’s rich flavors, preventing it from tasting too heavy.
• Basmati Rice: While many Cuban recipes traditionally feature long-grain white rice like jasmine, I specifically opt for Basmati rice for its fragrant aroma, distinct nutty flavor, and fluffy, separate grains when cooked. That said, any long-grain white rice you have on hand will work. The most critical step, regardless of the variety, is to rinse the rice thoroughly under cold running water until the water runs clear. This essential step removes excess starch, preventing the rice from becoming sticky and clumpy.
• Chicken Stock: Using high-quality chicken stock instead of plain water is key to infusing the rice with a deep, savory foundation of flavor. Whether you choose to use homemade stock for unparalleled richness or your favorite store-bought brand, ensure it’s low-sodium to control the overall saltiness of the dish, especially with the addition of olives.
• Salt and Pepper: Basic seasonings to enhance all the other flavors.

For precise measurements and quantities for each ingredient, please refer to the comprehensive recipe card below.

1. Sauté the Aromatics: Begin by heating two tablespoons of olive oil in a large, heavy-bottomed stockpot or a Dutch oven over medium-low heat. This allows for gentle cooking, preventing scorching. Add the diced onions and carrots to the pot and cook, stirring occasionally, until they have softened and become translucent, which typically takes about 5 to 7 minutes. Next, stir in the minced garlic and continue cooking for just one more minute until it becomes wonderfully fragrant. Be diligent in stirring continuously during this step, as garlic can burn very quickly, turning bitter and unpleasant if left unattended.
2. Cook the Chicken to Golden Perfection: Add the cubed boneless, skinless chicken thighs to the pot. Season them generously with ½ teaspoon of salt and ¼ teaspoon of black pepper. Cook the chicken, stirring and turning the pieces with tongs for even browning, until it’s beautifully seared on all sides and no longer pink in the center. This step usually takes around 7 minutes. Properly browning the chicken is crucial as it creates a rich, savory crust, developing a deep umami flavor that forms the foundation of the entire dish. Don’t rush this stage, as it contributes significantly to the final taste.

3. Bloom the Spices: This is a key technique for maximizing flavor. Stir in the turmeric powder, paprika, and dried oregano directly into the pot with the chicken and vegetables. Cook for about 30 seconds to 1 minute, stirring constantly to ensure the spices are heated through without burning. “Blooming spices” in hot oil or fat helps to release their volatile oils, intensifying their aroma and deepening their flavor significantly. This step is what makes the dish so richly fragrant and delicious, contributing to that signature yellow rice color.
4. Combine Remaining Ingredients: Add the sliced green olives, frozen peas, thoroughly rinsed Basmati rice, and chicken stock to the pot. Give everything a good, thorough stir to ensure all ingredients are well combined and the rice is evenly distributed at the bottom of the pot. This is vital for uniform cooking and to prevent the rice from clumping together in certain spots, ensuring every bite is perfectly balanced.
5. Boil and Simmer to Perfection: Increase the heat to medium-high and bring the entire mixture to a rolling boil. Once it reaches a vigorous boil, immediately cover the pot tightly with a lid and reduce the heat to a low simmer. It is absolutely essential to resist the urge to lift the lid during the simmering process! Keeping the lid firmly in place traps the steam, creating a consistent cooking environment that allows the rice to absorb the flavorful liquid and cook through evenly without drying out. Simmer, undisturbed, for approximately 30 minutes, or until all the liquid has been absorbed and the rice is tender.

And that’s the magic of this one-pot wonder! Once the rice is perfectly tender and fluffy, your deeply flavorful, wholesome meal is ready to be savored. Gently uncover the pot, fluff the rice with a fork, give it a final stir to incorporate all the flavors, and serve hot. For an extra touch of freshness and vibrant color, consider garnishing with some freshly chopped cilantro, though it’s absolutely delicious on its own.

• The Golden Rule of Rice: Rinse, Rinse, Rinse! There’s truly only one secret to ensuring your chicken and yellow rice comes out beautifully fluffy and individual, never clumpy or a sticky mess: you must rinse your rice thoroughly under cold water before adding it to the pot! Place the rice in a fine-mesh sieve and rinse it not just once, but multiple times – until the water running through it is completely clear. This crucial step washes away the excess surface starch that causes grains to stick together, guaranteeing a light, airy texture in your final dish.
• Boost Your Veggies: Looking to pack even more nutrients and flavor into your one-pot meal? This recipe is incredibly versatile! Feel free to toss in extra diced vegetables like bell peppers (red, yellow, or orange add a lovely sweetness and color), corn kernels, or even zucchini. For heartier vegetables like bell peppers, add them along with the onions and carrots in the initial sautéing step to ensure they soften properly. Softer vegetables like corn or zucchini can be added during the final 10-15 minutes of simmering to prevent them from becoming mushy. Remember to adjust your cooking time slightly if you add a significant amount of extra vegetables to ensure everything cooks through perfectly.
• Don’t Skimp on Browning the Chicken: While it might seem like an extra step, thoroughly browning the chicken thighs before adding other ingredients creates a layer of rich, complex flavor (fond) at the bottom of the pot. This fond then deglazes and mixes into the rice and liquid, infusing the entire dish with unparalleled depth.
• Resist the Urge to Peek: Once the pot is covered and simmering, avoid lifting the lid. Each time you peek, steam escapes, which can lengthen the cooking time and result in unevenly cooked or dry rice. Trust the process and let the steam do its magic!

This One-Pot Chicken and Yellow Rice makes fantastic leftovers, making it perfect for meal prep or enjoying throughout the week! Store any remaining portions in an airtight container in the refrigerator for up to 3 days. For longer preservation, this dish also freezes exceptionally well. To freeze, ensure the meal is completely cooled to room temperature before transferring it to a freezer-safe container or a heavy-duty freezer bag. It can be safely frozen for up to 2-3 months without significant loss of quality. For best results, thaw frozen portions overnight in the refrigerator before reheating.

To reheat, you have a couple of convenient options. For microwave reheating, add a splash of chicken stock or water (about 1-2 tablespoons per serving) to the rice to help keep it moist and prevent it from drying out. Microwave in 1-minute intervals, stirring gently between each interval, until it is thoroughly heated through. Alternatively, reheat on the stovetop over low heat in a covered pan, adding a little liquid and stirring occasionally until warmed through, ensuring the rice remains tender and flavorful.