Chicken Stew With Rice Recipe

Prepare chicken

Trim excess fat from chicken thighs and cut into 1- to 1.5-inch bite-sized pieces. Pat dry and season lightly with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Brown the chicken

Heat 1 tablespoon olive oil and the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. When hot, add chicken in a single layer (work in batches if needed) and brown 2–3 minutes per side until golden but not cooked through. Remove chicken to a plate and set aside.

Cook aromatics

Reduce heat to medium. Add remaining 1 tablespoon olive oil to the pot. Add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Make roux and deglaze

Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste. Pour in about 1/2 cup of the chicken broth and scrape up any browned bits from the bottom of the pot (deglaze).

Simmer the stew

Return the browned chicken and any accumulated juices to the pot. Add remaining chicken broth, diced tomatoes with their juices, bay leaves, and thyme. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer for 20–25 minutes until chicken is cooked through and vegetables are tender. Stir occasionally.

Finish stew

Remove bay leaves and thyme stems (if using fresh). Stir in frozen peas and allow to heat through for 2–3 minutes. Taste and adjust seasoning with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. If you prefer a thicker stew, simmer uncovered for 3–5 minutes to reduce; for thinner, add up to 1/2 cup more broth or water.

While the stew simmers, rinse the rice under cold water until the water runs mostly clear to remove excess starch. Combine the rinsed rice, 2 cups water, 1 teaspoon salt, and 1 teaspoon butter or oil in a medium saucepan.

Bring the pot to a boil over high heat. Once boiling, stir, reduce heat to low, cover, and simmer gently for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Stir the chopped parsley and optional lemon juice into the stew just before serving to brighten flavors.

Serve the stew hot spooned over or alongside the cooked rice. Garnish each bowl with a little extra parsley if desired.