Description
A hearty and flavorful chicken stew with brown rice, loaded with vegetables and seasonings.
Ingredients
Scale
- 1 pound Chicken Thighs (or breasts)
- 1/3 Cup Uncooked brown rice (rinsed and drained)
- 1 tablespoon Olive Oil
- 1 Sweet Onion (diced)
- 2 Carrots (diced)
- 2 Stalks Celery (diced)
- 1 Red Bell Pepper (diced)
- 2 Garlic Cloves (chopped)
- 1 teaspoon Thyme (chopped)
- 1 Bay Leaf
- 5 Cups Chicken Broth
- 1 Lemon (zest, and juice)
- Handful Parsley (chopped)
- Salt and freshly ground pepper, to your taste
Instructions
- Heat 1 tablespoon Olive Oil in a large pot over medium-high heat. Add the 1 pound Chicken Thighs and sear for about 2-3 minutes on each side.
- Add in the 1 Sweet Onion (diced), 2 Carrots (diced), 1 Red Bell Pepper (diced), and 2 Stalks Celery (diced), and cook until tender, about 5-6 minutes.
- Add the 2 Garlic Cloves (chopped) and 1 teaspoon Thyme (chopped) and cook until fragrant, about a minute.
- Add the 5 Cups Chicken Broth, 1 Bay Leaf, and 1/3 Cup Uncooked brown rice, then bring it to a boil.
- Reduce the heat and simmer until rice is cooked through, about 20-25 minutes. Remove the chicken and shred it using two forks.
- Return the shredded chicken to the pan and stir in the juice from 1 Lemon, zest, and a Handful Parsley. Season with salt and freshly ground pepper, to your taste, and enjoy!
Notes
- This dish can be made with either chicken thighs or breasts.
- Adjust the seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg