20 Min Chicken & Yellow Rice

A go-to meal for lazy weeknights.

~4 servings
40 mins
Ethan Chlebowski

Ingredients

The chicken

  • Chicken Breasts, cubed
    ~2450 g/ 1 lb
  • Spices of choice
    to taste
  • Salt
    to taste
  • Cooking oil
    a drizzlefor searing

Yellow rice

  • Jasmine Rice
    1 part~2 cups
  • Water
    1.25 parts~2.5 cups
  • Chicken bouillon
    a spoonful
  • Turmeric powder
    a sprinkle
  • Whole cloves
    1-2
  • Aleppo pepper
    a sprinkle
  • Cooking oil
    a drizzle~10 g

Dill sauce

  • Low-fat sour cream
    3 parts60 g
  • Mayonnaise
    1 part20 g
  • Dried dill
    a sprinkle
  • Lemon juice
    a squeeze
  • Lemon zest
    a pinch
  • Black Pepper
    to taste

To serve

  • Cherry tomatoes, halved
  • Iceberg lettuce, thinly sliced
  • Cucumbers, chopped
  • Pickled onions
  • Hot Sauce

Method

Step 1: Start the rice

Add the rice, water, chicken bouillon, turmeric, cloves, and aleppo pepper to a rice cooker.

Mix everything together so the spices are evenly dispersed, then start cooking.

  • If you don't have a rice cooker, you can the rice in a pot on the stove, or use your favorite rice cooking method.

Step 2: Prep vegetables and sauce

Thinly slice the iceberg lettuce for a light, crunchy base. Halve the cherry tomatoes, chop your cucumbers, and gather pickled onions and hot sauce, if using.

In a bowl, combine sour cream, mayo, dried dill, lemon zest, lemon juice, and black pepper. Mix until smooth, taste, and adjust if needed.

Step 3: Cube & sear the chicken

Cut the chicken breast into small, even cubes.

  • Smaller pieces = faster cooking and more surface area for seasoning.

Heat a pan over high heat, then add a small drizzle of oil. Add the chicken and let it undisturbed to develop .

Once one side is browned, add your spice rub & salt and toss to coat. Continue searing until fully cooked through, about 4–5 minutes total. Reduce heat or add a splash of water if anything threatens to burn.

  • Taste and adjust final seasoning with salt, if needed.

Step 4: Fluff & finish the rice with oil

Optional: Once the rice is done, drizzle in about 10 g of oil before fluffing.

  • Mix the cooked rice thoroughly to coat the grains and distribute the oil.

  • The fat enhances texture and helps carry the spice aromas.

Step 5: Assemble and serve

To plate, start with a base of yellow rice. Add the chicken to one side, then layer on lettuce, tomatoes, cucumber, and pickled onions to taste.

Drizzle the dill sauce over the chicken and finish with hot sauce if desired. Enjoy.

“I make this spicy chicken and yellow rice whenever I’m feeling lazy. Start the yellow rice in a rice cooker, and make the rest of the components while you’re waiting. Feel free to adapt the seasonings, vegetables, and sauce ingredients to whatever you have on hand. The leftovers are amazing, so this is a great recipe to meal prep a large batch.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

SINGLE PLATE SERVING
Calories540
50g
14g
40g

FAQ

Why cube the chicken instead of cooking whole pieces?

Smaller pieces increase surface area, which means more browning and more seasoning per bite. They also cook much faster, which helps everything finish at the same time as the rice.

Do I need the turmeric or other spices?

The turmeric provides the yellow and some aroma, but you can still make flavorful rice without it. The clove adds , while Aleppo pepper adds a light . You could omit or substitute these with other spices you enjoy.

Can I substitute any of the sauce ingredients?

The sauce provides three key things: fat (mayo), tang (sour cream + lemon), and freshness (dill).

You can substitute with:

  • Greek yogurt for sour cream (similar tang + protein)

  • Any herb (parsley, cilantro) for dill

  • Vinegar in place of lemon

Just keep the balance of + + fresh.