Stewed Chicken and Rice Recipe

bowl of chicken and rice topped with parsley on a wood board

Stewed Chicken and Rice Recipe

Southern Style Stewed Chicken and Rice is a cozy one pot meal with tender chicken thighs, vegetables, and rice in a savory broth. Comfort food ready in 45 minutes.

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Course: Main Dishes

Cuisine: American

Prep Time: 15

Cook Time: 30

Servings:

Author: Jennifer Stewart

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