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distinct yellow long-grain rice with large cooked chicken pieces, peas and small red-pepper pieces on an ordinary plate, with no chicken bones, creamy sauce or garnish
Andre Lewis

Crockpot Chicken and Yellow Rice

The chicken cooks slowly, but the rice gets a measured amount of defatted cooking liquid in a saucepan so its texture stays predictable. That extra pan is worth it. Long-grain rice turns yellow with turmeric and absorbs the savory broth without spending hours underneath raw poultry. Pull the cooked thigh meat from its bones while the rice rests, then fold everything together gently with peas and red pepper so the grains stay separate instead of becoming a thick chicken porridge.
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Prep Time 20 minutes
Cook Time 6 hours 50 minutes
Total Time 7 hours 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 bone-in chicken thighs about 3 lb total, skin removed
  • 1 medium yellow onion finely diced
  • 1 red bell pepper finely diced
  • 3 garlic cloves minced
  • 2 cups low-sodium chicken broth
  • 1 tsp fine salt divided
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1 1/2 cups dry long-grain white rice rinsed and drained
  • 1 tbsp olive oil
  • 1/2 tsp ground turmeric
  • 1 cup frozen peas
  • 1 cup water used only as needed to bring cooking liquid to 2 3/4 cups

Method
 

  1. Place onion, red pepper and garlic in a 6-quart slow cooker. Add chicken, broth, 3/4 teaspoon salt, oregano and pepper.
  2. Cover and cook on low for 5 to 6 hours until chicken reaches 165°F and is tender around the bones. Lift chicken onto a clean plate and strain the liquid into a heatproof measuring jug, reserving the cooked vegetables.
  3. Skim fat from the liquid. Measure exactly 2 3/4 cups, adding only as much of the listed water as needed to reach that amount; reserve any excess broth for another use.
  4. Heat oil in a saucepan over medium heat and stir rice and turmeric for 1 minute. Add the measured liquid and remaining salt, bring to a boil, cover and cook on low for 18 minutes.
  5. Add peas over the rice, cover again off the heat and rest for 10 minutes. Meanwhile, remove and discard all bones and cartilage from the chicken and pull the meat into large pieces.
  6. Fluff rice and gently fold in chicken and reserved vegetables. Heat over low heat, covered, for 3 to 5 minutes until everything is hot throughout, then divide among 6 servings.