Chicken and Rice Stew
Ingredients
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch cubes
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced into 0.5-inch pieces
- 3 cloves garlic, minced
- 2 medium carrots, cut into 0.5-inch rounds
- 2 celery stalks, cut into 0.5-inch pieces
- 1.5 cups long-grain white rice
- 4 cups chicken stock, preferably homemade
- 1 tsp dried thyme
- 1 bay leaf
- 0.5 tsp cayenne pepper
- 1 tsp kosher salt, plus more to taste
- 0.5 tsp freshly cracked black pepper
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Season chicken cubes with salt and pepper. Working in batches, sear chicken for 2-3 minutes per side until deep golden brown; set aside on a plate. Do not overcrowd the pan.
- Reduce heat to medium. Add diced onion to the pot and sauté for 3 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. Stir in carrots and celery, cooking for 2 minutes to begin softening.
- Add rice to the pot and stir constantly for 1 minute to lightly toast the grains and coat with oil. This develops nutty depth.
- Pour in chicken stock slowly while stirring to deglaze the bottom of the pot and incorporate the toasted rice evenly. Add thyme, bay leaf, and cayenne pepper. Return seared chicken and any accumulated juices to the pot. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 25-30 minutes until rice is tender, chicken reaches an internal temperature of 165°F, and liquid is absorbed. Do not stir during cooking.
- Remove from heat and let stand covered for 5 minutes. Discard bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot in shallow bowls.
Inspired by Chris Coleman’s winning chicken and rice stew. This is a plausible recreation, not the chef’s original recipe.