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Nana’s Chicken and Rice Stew

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 450
A comforting and hearty chicken and rice stew infused with herbs and vegetables, perfect for a cozy meal.

Ingredients

Dairy and Oils

  • 4 Tbsp salted butter
  • 1 Tbsp extra-virgin olive oil

Vegetables

  • 1 large onion, finely chopped
  • 2 large carrots, peeled, chopped
  • 2 stalks celery, thinly sliced
  • 1 cup shiitake mushrooms, stems removed, thinly sliced

Chicken

  • 1 lb skinless, boneless chicken thighs
  • 1 Tbsp Diamond Crystal or 1¾ tsp. Morton kosher salt
  • to taste Freshly ground white or black pepper

Herbs

  • 2 sprigs sage
  • 2 sprigs thyme

Grains and Herbs

  • 1 cup basmati rice
  • 1 Tbsp finely chopped marjoram
  • 1 Tbsp finely chopped rosemary (optional)
  • 1 Tbsp finely chopped parsley, plus more for serving (optional)

Instructions 

  • Heat butter and oil in a large pot; cook vegetables until softened, about 5 minutes.
  • Season chicken with salt and pepper; cook until opaque, then add herbs and water. Simmer until chicken is tender, about 30–35 minutes. Shred chicken and return to pot.
  • Add rice, herbs, and water; simmer until rice is tender and liquid is absorbed, about 30–35 minutes. Let sit 5 minutes before serving.

Notes

This stew can be made a day ahead; reheat gently, adding water if needed.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, rice, stew