Recipes Ingredients Meat & Poultry Chicken Spiced Yellow Rice with Chicken and Vegetables 3.9 (28) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 1 hrs 10 mins Servings: 4 This chicken dish jazzes up the rice with coriander, turmeric, and cumin seed for an Indian flavor. Ingredients 1 whole chicken (3 to 4 pounds), cut into 10 pieces Coarse salt and ground pepper 2 teaspoons vegetable oil 1 small yellow onion, diced medium 2 garlic cloves, roughly chopped 1 medium potato, diced 1 teaspoon ground coriander ½ teaspoon ground turmeric ½ teaspoon cumin seed 1 ½ cups long-grain white rice 3 cups cauliflower florets (from 1 head) 1 cup frozen peas 2 ½ cups low-sodium chicken broth or water Directions Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate. Reduce heat to medium and add onion, garlic, and potato to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in coriander, turmeric, cumin, and rice, and cook 1 minute. Add cauliflower, peas, and broth, and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving. Cook's Notes Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts. To make this on the stove top, cover the pot after bringing the liquid to a boil and keep the mixture at a steady simmer over medium-low, 25 to 30 minutes. Rate it Print