MSG-free chicken and yellow rice

With leftover poached chicken thighs in my freezer, I hoped to make an easy Friday night meal of chicken and yellow rice (arroz con pollo en Miami). My childhood version involved a package of Mahatma saffron rice, which I was more than happy to rely on. 

But with closer product scrutiny, I discovered that Mahatma’s vivid flavor relies on MSG. And it wasn’t just Mathatma. EVERY package of saffron rice at Publix contained the chemical. 

I didn’t want to voluntarily sign us up for a dose of MSG, so I decided to make a homemade version instead. 

To make the rice a sunny yellow, I used turmeric and saffron (traditional recipes call for annatto oil). Fresh vegetables (onion, peppers and garlic) replaced freeze-dried veggies in the packaged mix.

I served black beans and fresh field peas on the side. Normally I’d opt for frozen green peas, but the peas (from William’s Granddad, thanks!) were a special summer treat. 

Thanks for the memories Mahatma. But we’re moving on to real (delicious) chicken and yellow rice from now on. 

Chicken and Yellow Rice
For chicken:
1 pound bone-in chicken thighs (or white meat if you prefer)
Aromatics (1/2 onion, 1 carrot, 1 celery stalk, 1 bay leaf, herbs … whatever you have on hand)
2 teaspoons kosher salt 
Black pepper

For rice:
2 tablespoons olive oil
1/2 cup diced onion 
1/2 diced red bell pepper
1 jalapeno, sliced into thin rounds (optional)
2 cloves garlic, minced
1 teaspoon turmeric
1/2 teaspoon saffron
1 1/2 cups long-grain white rice
3 cups chicken broth or water
1 teaspoons kosher salt
1 tablespoon butter, optional 
6 lemon wedges
1/3 cup chopped cilantro 

Instructions
Place chicken in a medium-sized stock pot and cover with cool water, about 3 1/2 cups. Add aromatics to the water. Heat water to a boil, add salt and several grinds of pepper, and reduce heat to a simmer. If foam forms on the top of the pot, remove. Cook chicken for 45 minutes to 1 hour, until tender.

Remove chicken from the pot, cool, and coarsely chop. Pour liquid through a fine mesh strainer and reserve. 

For the rice, heat olive oil in a medium-size pot. Add onion, red pepper, garlic, and jalapeno (if using), cooking until onions are tender, about 5 minutes. Stir in turmeric and saffron, and cook 1 minute more. Add rice to the pot, stirring for 1 to 2 minutes to infuse the flavor of the spices into the grains. Pour in reserved chicken broth, adding water if necessary to make 3 cups. Bring liquid to a boil, add chicken to the pot, cover, and reduce heat to a simmer. 

Cook rice for 20 to 25 minutes, until the grains have absorbed all of the liquid. If desired, add butter. Fluff rice with a fork, and serve with lemon wedges and cilantro. 

Serves 6

Tagged as: arroz con pollo, black beans, chicken, peas, saffron, turmeric, yellow rice