Chicken and Rice Stew Gone Wild
Cozy up with a bowl of "Chicken and Rice Stew Gone Wild," a hearty, flavor-packed dish that puts a rustic twist on a classic comfort food. This recipe features tender bone-in chicken thighs simmered to perfection alongside aromatic vegetables, nutty long-grain white rice, and earthy wild mushrooms like shiitake and oyster. Infused with fresh thyme, bay leaf, and a splash of lemon juice to brighten the flavors, this one-pot wonder is both satisfying and easy to make. Perfect for chilly nights, it comes together in just over an hour and serves as a nourishing meal for the whole family. Garnished with fresh parsley for a pop of freshness, this stew is your answer to cozy, wholesome cooking. Whether you’re craving comfort or looking to amp up your dinner repertoire, this stew is a must-try. Keywords: chicken and rice stew, one-pot meal, wild mushrooms, hearty chicken stew, comfort food recipe.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skinless)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 pieces celery stalks, diced
- 1 cup wild mushrooms (such as shiitake or oyster), cleaned and sliced
- 1 cup long-grain white rice
- 6 cups chicken broth
- 4 sprigs fresh thyme
- 1 piece bay leaf
- 2 tablespoons parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the chicken thighs with half the salt and pepper, then sear them in the pot for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion, minced garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the wild mushrooms to the pot and sauté for another 3-4 minutes until they release their moisture and begin to brown.
Stir in the rice and toast it with the vegetables for 1-2 minutes.
Pour in the chicken broth, then add the thyme sprigs, bay leaf, and the remaining salt and pepper. Stir to combine.
Return the seared chicken thighs to the pot, ensuring they are partially submerged in the liquid.
Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
Remove the chicken thighs from the pot and shred the meat using two forks, discarding the bones. Return the shredded chicken to the pot and stir to incorporate.
Add the lemon juice and stir well to brighten the flavors.
Remove the thyme sprigs and bay leaf before serving.
Ladle the stew into bowls, garnish with chopped parsley, and serve warm.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.1 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
