Chicken and Rice Stew

This Chicken and Rice Stew is a comforting and versatile dish that brings together tender chunks of chicken, aromatic vegetables, and flavorful seasonings in a hearty broth. With a combination of onions, carrots, garlic, and a variety of herbs and spices, this stew is both savory and satisfying.

The addition of rice and optional leafy greens makes it a complete meal, perfect for a cozy dinner. The hint of sesame oil adds a subtle depth of flavor, while a touch of soy sauce can be added to individual servings for an extra kick.

Chicken and Rice Stew

Ingredients:

2 tablespoons olive oil

1 onion, chopped

2 carrots, chopped

1 pound chicken breast, cut into chunks

6 cloves garlic, minced

Salt, to taste

Black pepper, to taste

Lemon pepper, to taste

1 teaspoon dried parsley

1 teaspoon dried dill weed

1 teaspoon dried chives

1/2 teaspoon white pepper

1/4 teaspoon cayenne pepper (adjust to taste)

4 cups water

1 teaspoon sesame oil (optional)

1/4 cup rice (washed)

1 cup leafy greens (e.g., kale, optional)

Soy sauce (optional, to taste)

Instructions:

Sauté Vegetables:

Heat olive oil in a large pot over medium heat.

Add chopped onions and carrots. Sauté until the onions are translucent and the carrots are tender, about 5-7 minutes.

Cook Chicken:

Add the chicken chunks to the pot. Cook until the chicken is no longer pink, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Season:

Season with salt, black pepper, lemon pepper, dried parsley, dill weed, chives, white pepper, and cayenne pepper. Start with small amounts and adjust to taste.

Add Liquid:

Pour in 4 cups of water. Bring to a boil, then reduce heat and cover. Simmer for about 30 minutes.

Add Rice and Greens:

Stir in the washed rice and optional leafy greens. Cover and cook for another 30 minutes, or until the rice is tender and the flavors are well blended.

Finish:

If desired, stir in a teaspoon of sesame oil and a small amount of seaweed (if using).

Taste and adjust seasoning as needed. Optionally, add a splash of soy sauce to individual bowls before serving.

Serve:

Ladle the stew into bowls and enjoy hot.

Notes:

Ingredient Versatility: Feel free to adjust the amount and type of vegetables, herbs, and spices based on your preferences. The recipe is quite flexible and can be customized to include other vegetables or proteins.

Seasoning Balance: Since the seasoning amounts are not specified, start with small quantities and adjust to taste as you cook. The mix of lemon pepper, dill weed, parsley, and cayenne can be adjusted according to your spice preference.

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Cooking Time: The stew benefits from a longer cooking time to allow the flavors to meld. Ensure that the chicken is thoroughly cooked and tender, and the rice is fully cooked and absorbs the flavors of the broth.

Rice Texture: Use any type of rice you prefer. Wash the rice before adding it to remove excess starch and prevent it from becoming too sticky.

Leafy Greens: Adding leafy greens like kale is optional but adds extra nutrients and texture. Other greens like spinach or Swiss chard can also be used.

Optional Ingredients: Seaweed and soy sauce are optional but can enhance the flavor. Seaweed adds a unique umami taste, while soy sauce can be added to individual servings for a boost in saltiness and depth.

Storage: This stew can be stored in the refrigerator for up to 3 days. Reheat thoroughly before serving. It may also freeze well for up to 3 months; just ensure it’s cooled completely before freezing.

Serving Suggestions: This stew can be served on its own or with a side of crusty bread for a complete meal.

Adjusting Thickness: If the stew is too thick, add additional water or broth to reach your desired consistency. If it’s too thin, let it simmer uncovered to reduce and thicken.

Personalization: Feel free to add other spices or ingredients you enjoy, such as ginger or turmeric, to make the dish your own.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of rice?

Yes, you can use other types of rice like white rice or brown rice. Just adjust the cooking time according to the type of rice you use.

Brown rice will need a longer cooking time.

What if I don’t have sesame oil?

If you don’t have sesame oil, you can omit it or use a neutral oil like canola or vegetable oil.

Sesame oil adds a distinctive flavor, so using it is ideal if you can.

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used in place of fresh.

Just make sure to adjust the cooking time slightly, as frozen vegetables may cook faster.

Is there a substitute for kale?

Yes, you can substitute kale with other leafy greens like spinach, Swiss chard, or collard greens.

Adjust the cooking time as needed for different greens.

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs can be used instead of chicken breast.

They will add a slightly different flavor and can make the stew richer.

How can I make this recipe spicier?

To add more heat, increase the amount of cayenne pepper or add some chopped fresh chili peppers.

Adjust to taste.

Can I make this recipe in a slow cooker?

Yes, you can make this stew in a slow cooker.

Brown the chicken and sauté the vegetables first, then add everything to the slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours.

What can I use instead of lemon pepper?

If you don’t have lemon pepper, you can use a combination of black pepper and a little lemon zest to mimic the flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

You can also freeze the stew for up to 3 months.

Reheat thoroughly before serving.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth can be used as a substitute for chicken broth.

It will change the flavor slightly but will still work well in the recipe.