CHICKEN STEW OVER RICE RECIPES

CHICKEN RICE STEW- 2 WAYS RECIPE - FOOD.COM

Chicken Rice Stew- 2 Ways Recipe - Food.com image

This fast,easy stew can be made two VERY different ways! One way is a more traditional,comforting stew. The other is what my friend calls "Cambodian" stew. Both are relatively healthy and reheat well!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs chicken breasts
4 (14 ounce) cans chicken broth
1/2 small yellow onion, Diced
1 cup of shredded carrot
4 large garlic cloves, Finely Minced
1 1/2 cups jasmine rice
2 limes, Quartered
2 teaspoons fish sauce
1 teaspoon sugar
8 large prawns, Cooked and Diced for garnish
2 tablespoons fresh cilantro, Finely Chopped for garnish

Steps:

In a large soup pot, bring chicken broth, onions, carrots, garlic, and chicken to a boil.
Boil until chicken is done, usually 15 mins or so depending on thickness of breasts. Remove chicken, dice, and set aside in a bowl.
Add rice to broth and veggie mixture. Bring to a boil and boil on med-high for 5 minutes.
Reduce heat, partially cover, simmer until rice is done. Usually 15 minutes.
Add chicken (Unless you are making Cambodian Style, see below).
Stir and serve!
******If making Cambodian Style, ****.
Add the fish sauce and sugar. Stir. Taste and make adjustments as needed. If you're new to fish sauce, remember you can always add more sugar to counteract the saltiness. But MEASURE! A little goes a LONG way for both ingredients here!
Add chicken and stir.
Place in serving bowl, top with shrimp, cilantro, and a section of lime!
Enjoy!

Nutrition Facts : Calories 442.4, FatContent 12.6, SaturatedFatContent 3.5, CholesterolContent 82.7, SodiumContent 1163.9, CarbohydrateContent 45.5, FiberContent 2.7, SugarContent 3.3, ProteinContent 34.3

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

Ingredients

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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