Fried Chicken Stew and Rice
Get ready to savor the ultimate comfort food with this Fried Chicken Stew and Rice recipe, a delicious medley of crispy, golden chicken thighs nestled in a rich and hearty vegetable stew, all served atop a fluffy bed of white rice. Featuring perfectly spiced fried chicken marinated in tangy buttermilk and coated in Cajun-seasoned flour, this dish combines the best of Southern-inspired cooking with the soul-warming flavors of a tomato-based stew brimming with onions, carrots, celery, and bell peppers. Slow-simmered in chicken stock with fragrant herbs like thyme and bay leaves, the velvety stew complements the crispy chicken for a perfect balance of textures and flavors. Whether you’re hosting a cozy family dinner or treating yourself to a weekend indulgence, this recipe delivers a satisfying meal in every bite. Perfect for fans of hearty, home-cooked feasts, this classic combination is easy to prepare and sure to become a favorite!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 2 tablespoons Cajun seasoning
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 3 cups Vegetable oil
- 1 large Onion
- 4 cloves Garlic cloves
- 2 tablespoons Tomato paste
- 4 cups Chicken stock
- 1 15-ounce can Diced tomatoes
- 2 Bay leaves
- 1 teaspoon Thyme
- 4 cups Cooked white rice
- 2 medium Carrots
- 2 stalks Celery stalks
- 1 medium Bell pepper
Instructions
In a large bowl, combine buttermilk, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir to mix.
Place the chicken thighs into the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover and marinate for at least 1 hour or overnight in the refrigerator.
In a shallow dish, combine the flour, Cajun seasoning, paprika, and the remaining 1 teaspoon of salt. Mix well.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat until it reaches 350°F (175°C).
Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour mixture, ensuring even coverage.
Fry the chicken in batches for about 10-12 minutes per side or until golden brown and fully cooked. Use a thermometer to check that the internal temperature reaches 165°F (74°C). Drain on a plate lined with paper towels.
In a large pot, heat 1 tablespoon of the frying oil over medium heat. Add diced onion, minced garlic, chopped carrots, celery, and bell pepper. Sauté until softened, about 5 minutes.
Stir in the tomato paste and cook for 1-2 minutes until the paste darkens slightly.
Add the chicken stock, diced tomatoes, bay leaves, and thyme. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes, stirring occasionally.
Place the fried chicken into the stew and simmer for another 10 minutes to allow the flavors to meld.
Serve the stew and chicken over a bed of cooked white rice. Garnish with freshly chopped herbs if desired.
Nutrition Facts
Calories |
9906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 762.3 g | 977% | |
| Saturated Fat | 129.0 g | 645% | |
| Polyunsaturated Fat | 404.9 g | ||
| Cholesterol | 985 mg | 328% | |
| Sodium | 12219 mg | 531% | |
| Total Carbohydrate | 455.6 g | 166% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 53.2 g | ||
| Protein | 352.4 g | 705% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 1061 mg | 82% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 4966 mg | 106% | |
*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.
