Stewed Chicken and Rice
Southern Style Stewed Chicken and Rice is a comforting one pot meal made with tender shredded chicken thighs, vegetables, and rice all simmered together in a savory broth. It’s budget friendly, family approved, and and everything cooks in a single pot for easy cleanup. Perfect for a weeknight dinner or hearty lunch, it comes together in about 45 minutes and serves 6.
There’s a certain kind of tired that a sandwich can’t fix. You know the one. The day was long, everyone needs something, and you want dinner to feel like a hug instead of another job.
This is that dinner.
Tender chicken, soft vegetables, and rice all simmered together in a broth that makes the whole house smell like somebody’s grandmother is visiting. It’s the kind of meal that’s been feeding families forever because it works, it stretches, and it doesn’t require you to be clever about anything. Because I’m not!
Here’s the one part you shouldn’t skip: sear the chicken first. I know it’s an extra step and I know you’re tired. Do it anyway. That golden brown crust is where all the flavor comes from, and skipping it gets you chicken soup’s less interesting cousin.
Everything else happens in one pot, so you’re still winning the war on dishes.
More Comforting Chicken Dinners
- 4 Ingredient Chicken and Stuffing – minimal prep slow cooker meal
- Chicken Pot Pie Bubble Up – fluffy biscuits over savory chicken filling
- Cast Iron Chicken Pot Pie – flaky crust with shortcut chicken filling
- Creamy Chicken Noodle Casserole – creamy comfort in one baked dish
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Chicken – Bone-in, skin-on thighs, and I’m going to be firm about this. The bones make the broth taste like something, and thighs stay tender through a long simmer instead of turning stringy. Breasts work if that’s what you’ve got, but watch them. I don’t usually use chicken thighs but I do for this one!
Rice – Parboiled long grain white rice, like Uncle Ben’s. Don’t use minute rice. It’ll dissolve into the broth and you’ll end up with chicken porridge, which is a different dish and not one anybody requested.
Chicken Broth – This is the entire flavor base, so use one you’d actually drink. Cheap broth makes a cheap tasting stew. Vegetable stock works in a pinch.
Vegetables – Celery, onion, carrots (or Mirepoix if you watch cooking shows). The holy trinity of “this smells like dinner.” Add a diced bell pepper if you want more color and flavor.
Butter – For searing the chicken and softening the veggies. Olive oil works if that’s what’s available.
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How To Make Stewed Chicken and Rice
- In a large pot or Dutch oven, melt the butter over medium high heat. Season the chicken thighs with salt and pepper.
- Sear both sides of the chicken until golden brown.
- Add the diced onion, celery, and carrots and cook 5 minutes, until they start to soften.
- Stir in the chicken broth and water and bring to a boil. Reduce the heat to low, return the chicken to the pot, cover, and simmer 30 minutes, until the chicken hits 165°F.
- Remove the chicken with tongs and let it cool slightly. Pull off the bones and skin, then shred the meat.
- Return the broth to a boil, stir in the shredded chicken and rice, reduce the heat to low, and cook uncovered until the rice is done. Season to taste and serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheat: Microwave, stovetop, or a 350°F oven. Add a splash of broth or water, because the rice will have absorbed everything overnight like it’s got something to prove.
Make Ahead: Cook it through the shredding step, then refrigerate the chicken and broth up to 2 days. Reheat, add the rice, and finish. This is the smart move if you’re cooking ahead for a busy week. You can also cook the rice ahead of time and just mix the two together. It’s not as good but works in a pinch.
Freezer: Freeze up to 3 months and thaw overnight in the fridge. The rice softens a little, but it holds up better than you’d expect.
Variations
Add Veggies: Bell pepper, peas, or corn all work and nobody will complain. Even the kids.
Whole Chicken: Use a cut up whole chicken instead of just thighs. More flavor, more meat, same pot.
Spicy: A pinch of cayenne or red pepper flakes wakes the whole thing up.
Herby: Fresh thyme, a bay leaf, or parsley thrown in while it simmers adds real depth.
Different Seasoning: A spoonful of my Homemade Cajun Seasoning turns this into a Creole style stew and it’s excellent.
What Does It Mean to Stew Chicken?
Stewing means cooking chicken slowly in a covered pot with liquid, along with vegetables and seasonings, until it’s tender and falling apart.
It’s different from roasting or frying because the meat cooks in liquid at a low, steady heat, which keeps it moist instead of drying it out. This is why stewing is the right move for bone-in and tougher cuts.
That slow simmer breaks everything down into fall apart tender meat while the bones quietly turn your broth into something worth eating. It’s an old technique because it’s a good one.
Frequently Asked Questions
You can, but thighs are better here. They stay tender through the simmer while breasts tend to dry out and go stringy. If you’re using breasts, keep a closer eye on them.
Parboiled long grain white rice like Uncle Ben’s holds its texture. Skip minute rice, which turns to mush in all that broth and takes the whole dish with it.
Yes. Cook it through the shredding step, refrigerate the chicken and broth up to 2 days, then reheat and add the rice when you’re ready. The rice is much better cooked fresh.
Because that browned skin is where the flavor lives. Skipping the sear gets you something noticeably flatter tasting. It’s five extra minutes and it changes the entire dish.
Add a splash of broth or water when you reheat. The rice drinks up the liquid as it sits, so it needs a little help coming back.
Yes, up to 3 months. Thaw overnight in the fridge. The rice gets a bit softer but it still tastes great.
Recipe Tips & Tricks
- Sear the chicken. I’ve said it three times now and I’ll say it again. It’s the whole flavor difference.
- Use bone-in, skin-on thighs so the broth actually tastes like chicken instead of salt water.
- Don’t overcook the rice, and add a splash of broth if it soaks up too much liquid.
- Let it rest a few minutes before serving so everything sets instead of sloshing around.
- Garnish with green onions if you want it to look as good as it tastes.
This Southern Style Stewed Chicken and Rice recipe is cozy, hearty, and exactly what a long day calls for. Simmer up a pot and watch everyone go quiet at the table!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Stewed Chicken and Rice Recipe
Ingredients
- 4 tablespoons butter
- 1 small onion diced
- 2 stalks celery diced
- 2 medium carrots diced
- 2 pounds chicken thighs with bones 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
- Sear the chicken. I’ve said it three times now and I’ll say it again. It’s the whole flavor difference.
- Use bone-in, skin-on thighs so the broth actually tastes like chicken instead of salt water.
- Don’t overcook the rice, and add a splash of broth if it soaks up too much liquid.
- Let it rest a few minutes before serving so everything sets instead of sloshing around.
- Garnish with green onions if you want it to look as good as it tastes.
Nutrition
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