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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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from
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Course:
Main Dishes
Cuisine:
American
Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
6
servings
Author:
Jennifer Stewart
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:
1
|
Calories:
482
kcal
|
Carbohydrates:
19
g
|
Protein:
38
g
|
Fat:
29
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
17
g
|
Cholesterol:
217
mg
|
Sodium:
1318
mg
|
Fiber:
1
g
|
Sugar:
2
g