Chicken and Rice Stew
- Total Time: 1 hour 10 mins
- Yield: 8
Description
Mint adds brightness to an otherwise earthy stew for a meal that’s hearty and filling but still fresh tasting.
Ingredients
Units
- 2 tbsp 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 (240 ml) diced carrots
- 1 15oz (425 g) can white beans, rinsed and drained
- 1/2 cup (120 ml) long grain brown rice
- 1/2 head green cabbage, sliced thin (about 6 oz / 170 g)
- 1 cup (240 ml) fresh or frozen peas
- 1/4 cup (60 ml) mint leaves, rinsed and chopped
- salt and pepper to taste
- Tortillas or crusty bread for serving
Instructions
- In a large pot, heat oil over medium high heat.
- Add onion and garlic and fry until fragrant and slightly brown, about five minutes.
- Add chicken breasts, stock and carrots and bring to a boil. Reduce heat and simmer chicken breasts for 15 minutes.
- Remove to a plate and cool.
- Add beans, rice, cabbage and peas to pot and boil for 30 minutes.
- 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.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Stew
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
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Frequently Asked Questions
Why use bone-in chicken breasts rather than boneless for this stew?
I use 2 bone-in chicken breasts simmered in 2 liters of chicken stock for 15 minutes, then remove them to cool before shredding. The bones add body and flavor to the broth that boneless breasts alone would not provide.
Why is the mint added at the very end rather than cooking it with everything else?
I return the shredded chicken to the pot along with the chopped mint leaves and only simmer for an additional 5 minutes before serving. Adding mint at the end preserves its bright, fresh flavor — prolonged cooking would mute it and turn it dull.
