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Best Easy Stewed Chicken and Rice Recipe

Name: Best Easy Stewed Chicken and Rice Recipe
Total time: 95 min
Yield: 320 g
Ingredients: bone-in skinless chicken thighs 2 lbs; long grain white rice 2 cups; yellow onion 1 pieces; celery stalk 2 pieces; carrot 1 pieces; low sodium chicken broth 5 cups; butter 2 tbsp; kosher salt 1.5 tsp; black pepper 0.5 tsp; dried thyme 0.5 tsp; garlic powder 0.5 tsp

Southern stewed chicken and rice simmers bone-in chicken until tender in a savory broth that flavors every grain of rice. This protein-rich, one-pot family comfort meal is budget-friendly and soul-satisfying.

Cook 95 min Difficulty NORMAL 410 kcal

#high protein #family meal #one pot #comfort food

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Ingredients

Main ingredients

bone-in skinless chicken thighs 2 lbs
long grain white rice 2 cups
yellow onion 1 pieces
celery stalk 2 pieces
carrot 1 pieces

Seasonings/Sauce

low sodium chicken broth 5 cups
butter 2 tbsp
kosher salt 1.5 tsp
black pepper 0.5 tsp
dried thyme 0.5 tsp
garlic powder 0.5 tsp

Nutrition summary

Carbohydrates 45 g 44%

Protein 27 g 26%

Fat 12 g 26%

Serving size 320g

Cooking steps

1

Pat chicken thighs dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper; let sit while prepping vegetables.
2

In a large Dutch oven over medium heat, melt butter. Add chicken thighs, browning about 3 minutes per side, then transfer to a plate.
3

Add chopped onion, celery, and carrot to pot; cook over medium heat for 5 minutes until softened, stirring to scrape up any brown bits.
4

Stir in the rice, thyme, garlic powder, and remaining salt and pepper. Toast for 2 minutes, then pour in chicken broth and bring to a boil.
5

Reduce heat to low, return chicken to pot, cover, and simmer gently for 35–40 minutes until rice is tender and chicken is cooked through.
6

Remove chicken and shred or cut into chunks; stir it back into rice, fluff gently, and check seasoning. Cover and rest off-heat 5 minutes before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The bone-in skinless chicken thighs are the key ingredient, as they provide deep flavor to the broth and ensure the rice is infused with savory richness. The juices from the chicken combine with the broth for a classic Southern stew base.

Q. How do I avoid overcooking the rice or chicken?

Maintain a gentle simmer on low heat after adding the rice and chicken back to the pot. Cover the pot and let it cook undisturbed for 35–40 minutes, then rest off the heat. This ensures tender rice and juicy chicken without mushiness or dryness.

Q. What gives this dish its signature comforting flavor?

A blend of basic aromatics (onion, celery, carrot), low sodium chicken broth, and classic Southern seasonings like dried thyme and butter define this dish. Toasting the rice before boiling with the broth develops a richer taste and aroma.

Q. How many calories are in each serving, and what’s the protein-to-carb ratio?

Each serving contains 410 kcal, with 45g carbohydrates (44% of energy) and 27g protein (26% of energy), making it a balanced, protein-focused meal.

Q. What’s a tip to keep the rice fluffy and not sticky?

After simmering, rest the pot off the heat for 5 minutes before serving. Fluff the rice gently with a fork to help excess steam escape and maintain a light, separate texture.

Best Easy Stewed Chicken and Rice Recipe

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