One Pot Chicken with Yellow Rice and Herbs

Chicken rice and herbs is a recipe that I think even when busy is a recipe for a delicious and nutritious dish for the family. In this recipe, you can use chicken breasts or thighs, but leave out the bones and skin to make sure the dish doesn't have a lot of fat. I often use the herbs that I have in my garden.  However, not many people can grow a lot of herbs, so you can use herbs that can be easily purchased in supermarkets. More or less herbs will not change the taste of this dish. 

 

Ingredients:

2 cups basmati

Rice or long grain rice

1 pound boneless skinless chicken thighs, cut into 1 inch cubes

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

Herbs:

1 cup total combination of herbs that you can find, such as oregano, dill, mints, sage, parsley, roughly chopped

Vegetables:

1 carrot, diced

1 chayote, peeled and diced

1 cup button mushrooms, diced

Seasonings:

Salt, pepper, and mushroom seasoning

1 tsp yellow food color 

Other ingredients:

Chicken broth or water (less than 2 cups because of the vegetables that you are using)

Directions:

In a rice cooker, heat the olive oil. 

Cook the onions until soft and translucent (about 5 to 7 minutes).

Add the garlic and cook until fragrant (about 30 seconds additional).

Add the cubed chicken and seasonings to taste and cook until the chicken is cooked (about 5 -7 minutes). Stir in chopped herbs (save some for garnish).

Add the rice and cook with the chicken to lightly toast (about 1-2 minutes).

Add the vegetables. Season with salt and pepper again, then pour the chicken broth on top. Add the yellow food color. 

                                         

Close the lid and turn to cook function.

Fluff the rice when the the cooking process is done.

Serve with fresh herbs 

Tip:

You can choose the vegetables of your choice. I am Vietnamese so I like to use chayote for this dish.