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
Mint adds brightness to an otherwise earthy stew for a meal that's hearty and filling but still fresh tasting.
Author: Natalie Rose
- 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
- 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.