Directions 7 steps | 40 Minutes
Make the seasoning. In a bowl, combine the paprika, cumin, salt and chili powder. Mix until well combined.
Prepare the chicken and yellow rice. Rub the prepared seasoning onto the chicken thighs.
In a large nonstick skillet, heat the olive oil. Add the chicken thighs and sear for approximately 5 minutes on each side.
Remove the chicken from the skillet. Add the basmati, lemon juice, ground turmeric and chicken stock.
Return the chicken to the skillet. Bring to boil, reduce the heat to low and cover with a lid. Cook until the liquid is absorbed and the rice is cooked through, about 20 minutes.
Turn off the heat and let rest for 5 minutes before serving.
Garnish with fresh parsley and enjoy!