Chicken and Rice Stew

Mint adds brightness to an otherwise earthy stew for a meal that’s hearty and filling but still fresh tasting.
By Natalie Rose
Chicken and Rice Stew

Chicken and Rice Stew
 
Prep Time
Cook Time
Total Time
 
Mint adds brightness to an otherwise earthy stew for a meal that's hearty and filling but still fresh tasting.
Author:
Serves: 8
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 bone-in chicken breasts
  • 2 liters low-sodium chicken stock, preferably homemade
  • 1 cup diced carrots
  • 1 15oz can white beans, rinsed and drained
  • ½ cup long grain brown rice
  • ½ head green cabbage, sliced thin (about 6 oz)
  • 1 cup fresh or frozen peas
  • ¼ cup mint leaves, rinsed and chopped
  • salt and pepper to taste
  • Tortillas or crusty bread for serving
Instructions
  1. In a large pot, heat oil over medium high heat.
  2. Add onion and garlic and fry until fragrant and slightly brown, about five minutes.
  3. Add chicken breasts, stock and carrots and bring to a boil. Reduce heat and simmer chicken breasts for 15 minutes.
  4. Remove to a plate and cool.
  5. Add beans, rice, cabbage and peas to pot and boil for 30 minutes.
  6. Meanwhile, shred chicken into bite-size chunks. Add back to the soup along with mint and salt and pepper to taste. Simmer for another five minutes, remove heat and serve immediately.
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