Southern Style Stewed Chicken and Rice

Stewed Chicken and Rice is a classic dish that’s popular all around the world. It’s a simple meal that’s perfect for an easy weeknight dinner or a hearty lunch.

Stewed Chicken and Rice Recipe

When it comes to chicken recipes, there are countless options to choose from. From grilled chicken breast to fast food chicken sandwiches, the possibilities are endless.

However, there is something special about a warm and comforting chicken stew that can’t be beat.

This stewed chicken and rice recipe is a simple yet delicious way to enjoy chicken and rice in a new way. I also like to add chicken to my corn and rice casserole for an easy dinner.

Ingredients Needed

Chicken: I prefer chicken thighs with this dish or substitute chicken breasts.

Vegetables: Celery, onion, carrots

Chicken broth: Substitute vegetable stock in a pinch.

Rice: Parboiled long grain white rice, like Uncle Ben’s. Don’t use minute rice.

Pantry staples: Unsalted butter, salt, black pepper, water.

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How to Make Stewed Chicken and Rice

First: In a large pot or dutch oven, melt the butter over medium-high heat. Season chicken thighs with salt and black pepper.

Second: Sear or brown both sides of the chicken in the melted butter until golden brown. Add in the diced onions, celery, and carrots to the pot.

Cook for 5 minutes or until the vegetables start to soften. Stir in the chicken broth and water. Bring the mixture to a boil.

Third: Reduce the heat to low and add the chicken thighs back into the pot. Cover and simmer for 30 minutes or until the chicken is fully cooked.

Once the chicken is cooked, use tongs to remove it from the pot and place it on a plate to cool slightly. Remove the bones and skin from the chicken and shred the meat.

Fourth: Return the broth mixture to a boil and stir in the shredded chicken and rice. Reduce the heat to low and cook the rice, uncovered, until it is done.

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

Serving Suggestions

This recipe may seem like a complete meal with all chicken, veggies, and rice. But I still like to serve it with some side dishes.

A crisp green salad, some roasted veggies like green beans or broccoli, and some bread for soaking up all that sauce are all great choices!

How long does it last?

Transfer any leftovers to an airtight container and store in the refrigerator for up to 4 days.

How do I reheat leftovers?

Microwave: Place in a microwave-safe dish and cover it. Heat on high for 1-2 minutes or until heated through, stirring occasionally.

Stovetop: Add to a saucepan with a splash of water or chicken broth. Heat on medium-low, stirring occasionally, until heated through.

Oven: Place the leftovers in an oven-safe dish and cover it with foil. Heat for 10-15 minutes in a 350F oven or until heated through.

Can I make this ahead of time?

To make it ahead of time, follow the recipe, but stop after shredding the chicken. Allow it to cool down to room temperature.

Transfer it to an airtight container and store it in the refrigerator for up to 2 days.

When you’re ready to serve, reheat the stewed chicken and broth on the stove and bring to a boil.

Stir in the rice and finish cooking like in the directions using one of the above methods mentioned earlier.

You may need to add a little extra chicken broth or water to the dish for the rice.

Can I freeze it?

Allow the dish to cool down to room temperature. Transfer it to a freezer-safe container or airtight freezer bag. Store in the freezer for up to 3 months.

When you’re ready to eat it, thaw overnight in the fridge.

Reheat using one of the methods listed above. The rice may be slightly mushy after thawing but should hold up well.

What does it mean to stew chicken?

To stew chicken means to cook it slowly in a covered pot with liquid, such as water or broth, along with other ingredients like vegetables, herbs and spices, until the chicken is fully cooked, tender and flavorful.

This method is different from roasting, baking or frying, as it involves cooking the chicken in liquid at a low and steady heat, which helps to keep the meat moist and tender.

It’s perfect for cooking tougher cuts of meats as the slow cooking helps to break them down, making them tender.

Tips for No Leftovers

• Be sure to use bone-in chicken thighs or a whole chicken.
• Substitute olive oil for the butter.
• Season with salt and pepper before searing.
• Sear the chicken to brown the outside. This makes it more flavorful!
• Use high quality chicken stock or vegetable broth.
• Don’t overcook the rice.
• Let the dish rest a few minutes before serving.
• Add extra veggies like a bell pepper!
• Garnish with green onions for a pop of color.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Much like brown stew chicken, this Southern style stewed chicken and rice is an easy chicken, one pot meal that the whole family will love!

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