Creamy Chicken and Saffron Yellow Rice Recipe
This vibrant Mexican-inspired recipe features tender, adobo-seasoned chicken breast served alongside flavorful saffron yellow rice cooked with tomato bouillon for an authentic and comforting meal. The dish is enhanced with creamy white queso and a hint of olive oil for richness, making it a balanced and satisfying entrée.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs chicken breast
- 1 tsp adobo seasoning
- 2 tsp olive oil
Saffron Yellow Rice
- 10 oz saffron yellow rice
- 1 cube tomato bouillon
- 2½ cups water
Cheese Sauce
- 3 oz white queso
- 2 tbsp milk
Additional
- Cooking spray
Instructions
- Prepare the Chicken: Rinse and pat dry the chicken breasts. Rub the chicken evenly with 1 teaspoon of adobo seasoning to infuse flavor.
- Cook the Chicken: Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Spray the skillet lightly with cooking spray to prevent sticking. Place the chicken breasts in the skillet and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink inside. Remove from heat and set aside to rest.
- Prepare the Saffron Yellow Rice: In a medium saucepan, bring 2½ cups of water to a boil. Add the saffron yellow rice and the tomato bouillon cube. Stir well until the bouillon cube dissolves. Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork.
- Make the Queso Sauce: In a small saucepan or microwave-safe bowl, combine the 3 oz of white queso with 2 tablespoons of milk. Heat gently over low heat on the stove or in the microwave in short bursts, stirring frequently until the cheese melts and the sauce is smooth and creamy.
- Plate and Serve: Slice the cooked chicken breasts and place them on plates. Serve alongside a generous scoop of saffron yellow rice. Drizzle the warm white queso sauce over the chicken or serve on the side as a dip. Enjoy your flavorful Mexican meal!
Notes
- You can substitute chicken thighs for a juicier option.
- Adjust the adobo seasoning quantity based on desired spice level.
- Use low-fat milk or a milk alternative to lighten the queso sauce if preferred.
- Ensure the rice is fully cooked and water absorbed before serving for best texture.
- Cooking times may vary depending on stove and pan type.
Keywords: Mexican chicken, saffron rice, adobo chicken, white queso, easy Mexican dinner
