RECIPE FOR CHICKEN STEW OVER RICE RECIPES

CHICKEN RICE STEW- 2 WAYS RECIPE - FOOD.COM - RECIPES ...

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

STEWED CHICKEN AND RICE RECIPE - NYT COOKING

Stewed Chicken and Rice Recipe - NYT Cooking image

This dish is rich and clean, but still lively and interesting — all things to all tastes — in one single pot. We brown and then braise the chicken, toast and grind the rice before steaming, “chicharron” the skin, parbake the meatballs, julienne the lemon peel, thinly slice the shallots and, at the very end, soften tender spinach in the hot broth. It’s deeply satisfying, the workhorse of family meals.

Provided by Gabrielle Hamilton

Total Time 1 hours 30 minutes

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 cups jasmine rice
Olive oil
2 tablespoons butter
1 small onion, minced
Salt and pepper
3 quarts chicken stock
6 boneless chicken thighs
Grapeseed or canola oil
Chicken meatballs (see recipe)
1 bunch spinach, trimmed, washed and dried
Chicken-skin garnish (see recipe)

Steps:

To serve:

Nutrition Facts : @context http//schema.org, Calories 968, UnsaturatedFatContent 39 grams, CarbohydrateContent 71 grams, FatContent 56 grams, FiberContent 3 grams, ProteinContent 43 grams, SaturatedFatContent 13 grams, SodiumContent 1830 milligrams, SugarContent 8 grams, TransFatContent 0 grams

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