Description
Chicken and Vegetable Stew Over Rice
Ingredients
2 tbsp olive oil
1 lb boneless, skinless chicken breast, cubed
1 medium onion, diced
3 garlic cloves, minced
3 large carrots, chopped
1 cup green beans, trimmed and cut
1 cup diced tomatoes (canned or fresh)
2 cups chicken broth
1 tsp paprika
1/2 tsp cumin
1/2 tsp turmeric
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
2 cups cooked white rice
Directions
Sauté the Chicken:
Heat olive oil in a large skillet or pot over medium heat. Add chicken cubes and cook until browned on all sides. Remove and set aside.
Cook the Aromatics:
In the same skillet, add onions and garlic. Sauté for 2–3 minutes until softened.
Add Vegetables and Spices:
Stir in carrots, green beans, paprika, cumin, turmeric, salt, and pepper. Cook for another 5 minutes.
Simmer the Stew:
Return the chicken to the pot, add diced tomatoes and chicken broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 20–25 minutes, or until vegetables are tender and the chicken is fully cooked.
Serve:
Spoon the stew over cooked white rice and garnish with fresh parsley.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~320 kcal per serving (without rice)
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Step-by-Step Guide
Follow these detailed instructions for a foolproof stew. First, ensure all vegetables are chopped to a uniform size for even cooking. When browning the chicken, avoid overcrowding the skillet to get a proper sear. After removing the chicken, if the pan seems dry, add a splash more oil before sautéing the onions and garlic to prevent burning. When simmering, keep the heat low and the lid slightly ajar to allow some reduction, creating a richer sauce. Check for doneness by piercing a carrot piece with a fork; it should be tender but not mushy.
Serving Suggestions
This versatile stew pairs beautifully with more than just white rice. For a wholesome twist, serve it over fluffy quinoa, cauliflower rice, or creamy mashed potatoes. A side of crusty bread is perfect for soaking up the flavorful broth. To add freshness, top with a dollop of plain yogurt or a squeeze of lemon juice just before serving. For a complete meal, add a simple side salad with a light vinaigrette.
How-to Summary
In summary, this one-pot meal is built in layers: brown the chicken, sauté the aromatics, toast the spices with the hardy vegetables, then combine everything with liquid to simmer until tender. The key steps are achieving a good fond (browned bits) from the chicken, properly softening the onions, and allowing adequate simmering time for the flavors to meld.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Thighs will add more flavor and remain juicier during the simmer. Adjust cooking time slightly as they may take a few minutes longer to cook through.
How can I make this stew thicker?
For a thicker consistency, mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir this into the simmering stew during the last 5 minutes of cooking.
What other vegetables can I add?
This recipe is very adaptable. Consider adding diced potatoes, bell peppers, peas, or mushrooms. Add softer vegetables like peas or spinach in the last 5 minutes of cooking.
How do I store and reheat leftovers?
Store the stew and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed.
Can I make this in a slow cooker?
Yes. Brown the chicken and sauté the onions and garlic first for best flavor. Then add all ingredients except the green beans to the slow cooker. Cook on low for 6-7 hours or high for 3-4, adding the green beans in the last 30 minutes.
Common Mistakes to Avoid
- Overcooking the Chicken Breast: Since it simmers in the broth, cubed chicken breast can become tough if cooked too long. Follow the recommended time and check for doneness early.
- Not Browning the Chicken Properly: Skipping or rushing this step misses out on deep flavor. Ensure the chicken pieces have a golden-brown crust before removing them.
- Adding All Vegetables at Once: Delicate vegetables like green beans will become mushy if added too early. Stick to adding them with the carrots, as they have similar cooking times.
- Underseasoning: Spices mellow during cooking. Always taste and adjust salt, pepper, and other seasonings at the end of the simmering time.
Conclusion
This Chicken and Vegetable Stew Over Rice is the epitome of a satisfying, nutritious, and flexible weeknight dinner. By following the step-by-step guide and avoiding common pitfalls, you can create a deeply flavorful dish that comforts and nourishes. Its simplicity is its strength, allowing for endless customization based on what you have on hand. We hope this enhanced guide empowers you to make this recipe a staple in your home cooking repertoire.