When I was a little girl, chicken and rice was one of my favorite things. Auntie would stew a whole chicken with celery, onion, and tons of black pepper, then she’d add rice. It tasted like she’d cooked it all day…in a good way. If I got thigh meat, it just completely made my day!
My chicken & rice stew has that great flavor but, it only took about 40 minutes to make. Using boneless, skinless chicken thighs and browning them to a deep, rich brown gives this dish a head start on the “simmered all day” flavor. Guess what?! With only 2 tablespoon of butter & olive oil, and low fat chicken stock, it’s kinda skinny too!
|Season and brown ’em good…|
|Saute these in the butter/oil/seasoning that left in the dutch oven until softened…|
|Everything is added to the pot and topped with mushrooms, simmering 20 minutes…Soup For You!|
Chicken & Rice Stew
6 boneless, skinless chicken thighs
1 cup onion, roughly chopped
1 cup chopped celery
1 cup sliced carrots
2 cups mushrooms, sliced
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 teaspoon onion powder
1 teaspoon hot paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried rosemary
1 teaspoon dried oregano leaves
1 teaspoon dried thyme
2 large cloves of garlic, smashed
2 bay leaves
3 cups chicken stock, homemade or low sodium
3 cups cooked wild rice(I used one 6oz box of wild rice, cooked without flavor packet)
Season chicken thighs with onion powder, paprika, salt, and black pepper. In a large dutch oven, heat butter and olive oil on high heat until butter is melted and begins to brown. Add seasoned chicken thighs, flat side down, searing for 3 minutes on one side and 1 minute on the other side. Transfer chicken to a plate until ready to use(chicken will not be cooked through at this point). Reduce heat to medium and add chopped onion, celery, and carrots to the dutch oven, stirring occasionally until onions become translucent and the celery and carrots begin to soften, about 6-7 minutes. Stir in rosemary, oregano, and thyme and allow to cook for 1 minute. Add chicken and juices back to the pot, along with stock, bay leaves, and garlic. Allow mixture to come to a boil and add mushrooms. Reduce heat to low, cover and allow to simmer for 20 minutes. Use two forks to tear chicken thighs into bite sized pieces. Serve atop mounds of cooked wild rice.
Nami | Just One Cookbook says
I’ve never used wild rice in cooking (but had several times at restaurants) so I don’t have one. I can tell already this dish is delicious. I have everything but wild rice and I want to eat this tonite! Maybe I might eat it with bread… since I’m not sure Japanese rice would go with this dish. Thanks for the recipe!
Anna and Liz Recipes says
Yummy we love stews and this one looks amazing!
Kitchen Belleicious says
I grew up on chicken and rice stew too! I love your version- especially since it is kinda skinny and took no time at all! Perfect for this cold week we are having here in Texas
Sinful Sundays says
I’m a chicken and rice girl all the way. This dish looks tasty! Loving the mushrooms in there. 🙂
I luv chick & rice stew, although I haven’t had or made any in a while. I’m going to make this this weekend since it’s supposed to be cold. Yummo as usual. Thanks.
@Aarthi…Thanks, I’ll be visiting your site soon to see what yummy things you’ve been cooking!
@Nami…I like the texture of the wild rice but Auntie always used regular long grain rice. I would bet that Japanese rice would work just fine.
@Anna & Liz…I’m always trolling your site and loving the savory things that you create.
@Jessica…Amen to that! Growing up in the South, I think chicken & rice is a standard.
@Jihane…Maybe I will have eaten enough skinny stuff so that when you post something absolutely decadent, I’ll be guilt-free to try it!
@Pam…Thanks, I’m remembering that broccoli & rice casserole that you made(DELICIOUS!)I know that you can work wonders with rice!
This looks like a great soup to have on a cold, blah day. My mom used to make chicken and rice soup with just chicken, rice and tomatoes. Still one of my favorite things.