STEW CHICKEN AND RICE 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.

JAMAICAN BROWN STEW CHICKEN - ALLRECIPES



Jamaican Brown Stew Chicken - Allrecipes image

I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.

Provided by Chef John

Total Time 14 hours 0 minutes

Prep Time 40 minutes

Cook Time 1 hours 20 minutes

Yield 8 servings

Number Of Ingredients 21

1 tablespoon minced habanero pepper
2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
½ cup sliced green onions, divided
2 tablespoons packed dark brown sugar
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon smoked paprika
½ teaspoon ground allspice
1 tablespoon cider vinegar
8 (5 ounce) bone-in, skin-on chicken thighs
3 tablespoons olive oil, divided
1 large yellow onion, diced
1 pinch kosher salt
1 tablespoon brown sugar
4 cups chicken broth
⅓ cup ketchup
2 each bay leaves
1 cup sliced carrot
1 cup bell peppers, mini sweet peppers

Steps:

  • Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
  • Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
  • Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
  • Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
  • Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
  • Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
  • Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.

Nutrition Facts : Calories 342.7 calories, CarbohydrateContent 13.8 g, CholesterolContent 91.3 mg, FatContent 20.2 g, FiberContent 1.4 g, ProteinContent 25.4 g, SaturatedFatContent 4.8 g, SodiumContent 1318.6 mg, SugarContent 9.6 g

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