Thursday, May 19, 2011

Bren's Chicken Rice Stew

I threw this together last night, just making it up as I went, and it turned out really good. You may have to adjust the seasonings because one challenge I have when cooking is that I don't measure, so the seasoning measurements are guesstimates. It's always better to start out small and add as needed. You can always add more, but you can't take it out once it's in. So here you go and I hope you like it.

Bren's Chicken Rice Stew
Copyright 2011 Brendilly Bakes, All rights reserved

2T. Unsalted Butter
2T. Extra Virgin Olive Oil
6 Skinless Boneless Chicken Thighs
10-12 Baby carrots, sliced
1/2 Med. Green Pepper, diced
1/2 Vidalia onion, diced
4 Cloves Garlic, minced
1/2C. Pinot Grigio or dry white wine
3C. Low Sodium Chicken Broth
1C. Brown Basmati Rice
1C. Frozen Peas
1C. Frozen Corn
1 Can White Navy Beans
Salt and pepper to taste
1/2t. Celery Salt
1/2t. Poultry seasoning
1t. Fennel Seed

Over medium-high heat in a large dutch oven, brown chicken in butter and olive oil making sure the oil is hot before adding the chicken. Once browned, remove the chicken from the pot to a plate and set aside. Saute onion, carrots, and green pepper in the same dutch oven until soft. While veggis are cooking, chop chicken. Add garlic to vegetables and saute another minute or two. Add the wine and deglaze pan, then simmer uncovered for 5 mins. Add chicken stock, peas, corn, and seasonings and stir. Add rice, and the chicken back into the pot. Bring to a boil, reduce heat, cover, and simmer 30-45 mins. until the rice is tender. Add beans, adjust seasonings, and simmer 10-15 mins. more to warm beans. Serve in bowls with crusty bread and enjoy!

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