Chicken Stew With Rice Recipes

CHICKEN RICE STEW- 2 WAYS

Steps:

• In a large soup pot, bring chicken broth, onions, carrots, garlic, and chicken to a boil.
• Boil until chicken is done, usually 15 mins or so depending on thickness of breasts. Remove chicken, dice, and set aside in a bowl.
• Add rice to broth and veggie mixture. Bring to a boil and boil on med-high for 5 minutes.
• Reduce heat, partially cover, simmer until rice is done. Usually 15 minutes.
• Add chicken (Unless you are making Cambodian Style, see below).
• Stir and serve!
• ******If making Cambodian Style, ****.
• Add the fish sauce and sugar. Stir. Taste and make adjustments as needed. If you're new to fish sauce, remember you can always add more sugar to counteract the saltiness. But MEASURE! A little goes a LONG way for both ingredients here!
• Add chicken and stir.
• Place in serving bowl, top with shrimp, cilantro, and a section of lime!
• Enjoy!

SLOW-COOKER CHICKEN-RICE STEW

Steps:

• Toss the chicken in a 6- to 8-quart slow cooker with the sesame oil, grated ginger and a pinch each of salt and pepper. Stir in the rice to coat. Stir in the chicken broth, ginger slices and 4 cups water. Cover and cook on low until the chicken is very tender and the rice is thick, 7 to 8 hours. Stir gently a few times, then let stand, uncovered, 10 minutes. Discard the ginger slices.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until golden and slightly crisp, 5 to 6 minutes. Remove with a slotted spoon to a small dish. Add the bok choy stems to the skillet, season with salt and cook, stirring, until crisp-tender, about 3 minutes. Add the bok choy leaves and cook until wilted, about 2 minutes.
• Add the bok choy mixture and fish sauce to the slow cooker and stir gently, breaking the chicken apart slightly; season with salt and pepper. Divide among bowls. Top with the fried garlic, scallions, soy sauce and hot sauce. Serve with lime wedges.

OLD-FASHIONED CHICKEN STEW

Steps:

• Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
• Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
• Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

GREEK CHICKEN STEW WITH RICE

Steps:

• In a large Dutch oven over medium-high heat, warm oil. Add chicken and brown, about 5 minutes on each side. Transfer browned chicken to a plate.
• Reduce heat to medium. Add more oil if needed. Add onion and garlic and saute until tender, about 5 minutes. Stir in rice. Return chicken to pan.
• Add stock, lemon juice, oregano, salt, and pepper. Reduce heat to medium-low and cook, covered, until chicken is no longer pink in the center, rice is tender, and liquid is absorbed, about 1 hour and 15 minutes. Stir in olives. Place on a platter with chicken on top of rice, and sprinkle with feta cheese.

SLOW COOKER CHICKEN STEW WITH WILD RICE

Steps:

• Stir chicken broth, onion, carrot, rice, celery, mushrooms, garlic, salt, and pepper together in a 6-quart slow cooker. Nestle in chicken, thyme, and bay leaves.
• Cover and cook on Low until chicken and wild rice are tender, about 7 hours. An instant-read thermometer inserted near the bone of each breast should read 165 degrees F (74 degrees C).
• Remove chicken from the slow cooker. Increase heat to High. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves.
• Whisk milk and flour together in a medium bowl. Stir into slow cooker and cook on High until thickened, about 10 minutes. Gently stir in chicken. Garnish with parsley.