This easy chicken stew recipe practically cooks itself! It's made with tender chicken pieces, rice and a rich tomato sauce full of flavors.
These easy chicken and rice stew is the perfect comfort food for any occasion, especially on cold winter days! A rich broth is what makes stew so comforting and it’s exactly what we crave every year when the weather starts to turn.
One of the things we like the most for this recipe is the smell of this stew flowing through the kitchen to the entire house. It's the perfect weeknight meal!
You don't need fancy ingredients to make this delicious meal, you need simple ingredients like fresh tomatoes, olive oil, onion, nutmeg, chicken broth, garlic, coriander and tomato pulp to add a creamy, colorful and savory flavor to this recipe.
Here you'll find all the ingredients needed to make this recipe:
Chicken - Tender chicken cut into pieces.
Rice - Long-grain rice.
Chopped onion and chopped garlic - Ingredients that add flavor to the recipe.
Nutmeg and salt - Ingredients for seasoning the chicken.
Tomato and tomato pulp - Peeled tomato cut into small chunks. Adds flavor and color to the recipe.
Coriander - Chopped coriander. Adds a nice fresh flavor.
Chicken broth - To cook the rice. Adds a creamy and nice flavor to the recipe.
Olive oil and white wine - Adds flavor. (For this recipe we use extra virgin olive oil).
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE EASY CHICKEN AND RICE STEW
Step 1: In a large saucepan (or large pot), add the chopped onion, peeled tomato cut into small chunks and the olive oil. Stir and cook over low heat until the tomato start to break down, stirring occasionally.
Step 2: Add the chicken pieces and season with salt (1 teaspoon), nutmeg, chopped garlic, white wine and tomato pulp. Stir and cook the chicken for about 45 minutes, stirring occasionally.
Step 3: Add the rice and season with salt (1 teaspoon). Stir, pour the chicken broth and boil over medium heat.
When starts boiling, reduce to low heat and cook the rice for 10 to 12 minutes.
Step 4: Season with chopped coriander, stir and turn off the heat. Serve immediately.
RECIPE TIPS
1. For this recipe we usually use long-grain rice, but you can use another type of rice such as medium-grain rice. Long-grain rice is looser while medium-grain rice is creamier and absorb much more the flavors.
2. If you want a little more flavor, you can also cook the chicken with fresh thyme.
3. If you have leftovers, store the chicken in the fridge in a properly airtight container (to prevent the growth of microorganisms).
4. For a thicker stew you can replace tomato pulp for tomato paste (cooking time may vary slightly).
5. For juicy, tender chicken, cook this stew over low heat.
6. You can add fresh vegetables like red peppers, carrots or green beans to this recipe.
FREQUENTLY ASKED QUESTIONS
Can I put hot chicken in the fridge?
It's generally safe, but there are some steps to follow to ensure food safety. Place the chicken stew in an airtight container and let cool down at room temperature for about hour before refrigerating it.
This helps prevent a significant temperature increase in the fridge, which can affect other perishable items. These procedure prevents the growth of microorganisms.
Can I add aromatic vegetables to this recipe?
Yes, you can! You can cook the chicken with bell pepper or carrots to add extra flavor and color to this recipe.
Can I make this recipe with skinless chicken thighs?
Yes, you can! The cooking time may change slightly.
In a large saucepan (or large pot), add the chopped onion, peeled tomato cut into small chunks and the olive oil. Stir and cook over low heat until the tomato start to break down, stirring occasionally.
Add the chicken pieces and season with salt (1 teaspoon), nutmeg, chopped garlic, white wine and tomato pulp. Stir and cook the chicken for about 45 minutes, stirring occasionally.
Add the rice and season with salt (1 teaspoon). Stir, pour the chicken broth and boil over medium heat. When starts boiling, reduce to low heat and cook the rice for 10 to 12 minutes.
Season with chopped coriander, stir and turn off the heat. Serve immediately.
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