Stewed Chicken and Rice Recipe
This one pot stewed chicken and rice is a delicious and comforting food perfect for a weeknight meal.
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Servings: 6 servings
Calories: 482kcal
Ingredients
- 4 tablespoons butter
- 1 small onion diced
- 2 stalks celery diced
- 2 medium carrots diced
- 2 pounds chicken thighs with bone and skin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- 3 cups water
- 2 cups long grain rice
Instructions
- In a large pot of dutch oven, melt the butter.
- Season the chicken thighs with salt and pepper.
- Sear/brown both sides in the melted butter.
- Add in the onions, celery, and carrots. Cook for 5 minutes or until the veggies start to soften.
- Stir in the broth and water.
- Bring to a boil.
- Reduce heat and cook 30 minutes or until the chicken is cooked through (internal temp is 165F)
- With tongs, remove the chicken thighs to a plate and let cool slightly. Remove the bones and skin. Shred the meat.
- Return the broth mixture to a boil.
- Stir in the shredded chicken and rice.
- Reduce heat to low and cook, uncovered, the rice is done (the water level will drop below the surface of the rice slightly.
- Season with salt and pepper if desired.
- Enjoy warm!
Notes
- 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.
Nutrition
Serving: 1g | Calories: 482kcal | Carbohydrates: 19g | Protein: 38g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 17g | Cholesterol: 217mg | Sodium: 1318mg | Fiber: 1g | Sugar: 2g