Stew Chicken And Rice Recipe

July 07, 2023 Post a Comment

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Caribbean Stew Chicken with Rice & Peas Recipe Yummy chicken recipes, Pea recipes, Brown stew from www.pinterest.com

Description

Stew chicken and rice is a hearty and comforting dish that is perfect for a cozy dinner. The chicken is cooked until it is tender and flavorful, and it is served on a bed of fluffy rice. This recipe is easy to make, and it is a great way to use up leftover chicken.

Prep Time

The prep time for this recipe is about 15 minutes. You will need to chop the vegetables and season the chicken.

Cook Time

The cook time for this recipe is about 45 minutes. The chicken needs to simmer in the stew until it is tender and cooked through.

Ingredients

For the stew chicken, you will need:

2 pounds of chicken thighs or legs, bone-in and skin-on
1 onion, chopped
2 cloves of garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 tablespoons of tomato paste
1 tablespoon of flour
1 teaspoon of smoked paprika
1 teaspoon of dried thyme
2 cups of chicken broth
1 bay leaf
Salt and pepper to taste

For the rice, you will need:

1 cup of long-grain rice
2 cups of water
1 tablespoon of butter
Salt to taste

Equipment

For this recipe, you will need a large pot or Dutch oven, a wooden spoon or spatula, and a rice cooker or pot with a lid.

Method

1. Season the chicken with salt and pepper. 2. Heat a large pot or Dutch oven over medium heat. Add the chicken, skin-side down, and cook until browned, about 5 minutes. Flip the chicken and cook for another 5 minutes. Remove the chicken from the pot and set aside. 3. Add the onion, garlic, carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes. 4. Add the tomato paste, flour, smoked paprika, and dried thyme to the pot. Stir to combine and cook for 1 minute. 5. Add the chicken broth and bay leaf to the pot. Stir to combine. 6. Return the chicken to the pot, skin-side up. Bring the stew to a simmer. 7. Reduce the heat to low, cover the pot, and cook for 30 minutes, or until the chicken is cooked through and tender. 8. While the chicken is cooking, make the rice. Rinse the rice in cold water until the water runs clear. Add the rice, water, butter, and salt to a pot or rice cooker. Bring to a boil, then reduce the heat to low, cover the pot, and cook for 18-20 minutes, or until the rice is tender and the water is absorbed. 9. Serve the stew chicken on a bed of rice.

Notes

This recipe can be easily doubled or halved to serve more or fewer people. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

This recipe serves 4 people. Each serving contains approximately:

Calories: 500
Protein: 35g
Fat: 20g
Carbohydrates: 45g
Fiber: 3g

Recipe Tips

- If you don't have chicken thighs or legs, you can use chicken breasts instead. Just be sure to adjust the cooking time so that the chicken doesn't dry out. - You can add other vegetables to the stew, such as potatoes, sweet potatoes, or bell peppers. - For a spicier stew, add a pinch of cayenne pepper or a chopped jalapeño pepper. - You can use brown rice instead of white rice for a healthier option. - To make this recipe even more flavorful, you can marinate the chicken in the seasonings for a few hours or overnight before cooking.