Chicken Rice Stew 2 Ways
Savor the comforting flavors of "Chicken Rice Stew 2 Ways," a versatile recipe perfect for every palate. This one-pot dish combines tender, seared chicken with aromatic vegetables, hearty long-grain rice, and a rich broth infused with thyme and a hint of bay leaf. Customize your stew by choosing either the classic version, a wholesome and broth-based delight, or the creamy variation, elevated with a swirl of luscious heavy cream for a luxurious finish. Ready in under an hour, this family-friendly recipe is packed with nutrients from fresh ingredients and pairs beautifully with warm crusty bread or a simple side salad. Whether you're craving cozy simplicity or indulgent comfort, this chicken and rice stew is your go-to recipe for a satisfying, flavorful meal.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs or breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 medium Carrots, sliced
- 2 Celery stalks, sliced
- 6 cups Chicken broth
- 1 cup Long-grain white rice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme, chopped (optional for classic)
- 1 Bay leaf
- 1 cup Heavy cream (optional for creamy version)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Season the chicken with a pinch of salt and pepper, then add it to the pot. Sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add diced onion, minced garlic, carrots, and celery. Sauté for 5-6 minutes until the vegetables are softened.
Pour in the chicken broth and bring to a simmer. Add the rice, salt, pepper, thyme (if using), and bay leaf.
Return the seared chicken to the pot. Cover and simmer over low heat for 20-25 minutes until the chicken is cooked through and the rice is tender.
Remove the bay leaf and shred the chicken using two forks. Return the shredded chicken to the pot and stir well.
For the classic version: Serve as is, garnished with chopped parsley.
For the creamy version: Stir in 1 cup of heavy cream after shredding the chicken and simmer for an additional 5 minutes. Serve garnished with chopped parsley.
Enjoy your Chicken Rice Stew, tailored to your preference!
Nutrition Facts
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 6355 mg | 276% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 23.6 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 514 mg | 40% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3667 mg | 78% | |
*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.
