RECIPE FOR STEWED CHICKEN AND RICE RECIPES

Name: Stewed Chicken and Rice
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: american
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)

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

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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