CHICKEN SOUP FOR THE GRANDMAS SOUL RECIPES

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NANA’S CHICKEN AND RICE STEW RECIPE | BON APPéTIT



Nana’s Chicken and Rice Stew Recipe | Bon Appétit image

A hearty blend of chicken, rice, fresh herbs, and a grandmother’s love.

Provided by Matthew Raiford

Yield 6 servings

Number Of Ingredients 15

4 Tbsp. salted butter
1 Tbsp. extra-virgin olive oil
1 large onion, finely chopped
2 large carrots, peeled, chopped
2 celery stalks, thinly sliced
1 cup shiitake mushrooms, stems removed, thinly sliced
1 lb. skinless, boneless chicken thighs
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
Freshly ground white or black pepper
2 sprigs sage
2 sprigs thyme
2 cups basmati rice
1 Tbsp. finely chopped marjoram
1 Tbsp. finely chopped rosemary (optional)
1 Tbsp. finely chopped parsley, plus more for serving (optional)

Steps:

  • Heat butter and oil in a large Dutch oven or other heavy pot over medium. Add onion, carrots, celery, and mushrooms and cook, stirring often, until softened and fragrant, about 5 minutes.
  • Season chicken all over with salt and pepper; add to pot. Cook, turning over halfway through, just until exterior of chicken is opaque, about 2 minutes total. Add sage, thyme, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 1 quart water. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 30–35 minutes. Discard sage and thyme. Using tongs, transfer chicken to a plate; let cool slightly, then shred meat with 2 forks.
  • Return chicken to pot and stir in rice, marjoram, rosemary (if using), 1 Tbsp. parsley (if using), and 1½ cups water. Bring to a boil, then reduce heat, partially cover pot, and simmer until rice is tender and liquid is mostly absorbed, 30–35 minutes. Remove pot from heat and let stew sit 5 minutes.
  • Ladle stew into bowls; top with parsley if desired.

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