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Weeknight • Chicken

Hearty Chicken and Rice Stew

A warming and flavorful one-pot chicken and rice stew, packed with vegetables and comforting herbs, perfect for a cozy meal.

Prep
15 min
Cook
35 min
Servings
4
Level
Weeknight
Hearty Chicken and Rice Stew

When the craving for something truly comforting hits, this Hearty Chicken and Rice Stew is here to answer the call! It’s a complete meal in one pot, brimming with tender chicken, wholesome rice, and plenty of nourishing vegetables, all swimming in a savory, herby broth. Simple to make and incredibly satisfying, it's the kind of dish that warms you from the inside out and instantly feels like a hug in a bowl.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/2 cup long-grain white rice, rinsed
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • Salt and black pepper to taste
  • 1 cup frozen peas (added at the end)
  • Fresh parsley, chopped (for garnish, optional)

Preparation

  1. Step 1

    Heat olive oil in a large Dutch oven or pot over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken to a plate and set aside.

  2. Step 2

    Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

  3. Step 3

    Stir in chicken broth, diced tomatoes (undrained), rinsed rice, dried thyme, and dried rosemary. Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes.

  4. Step 4

    Return the cooked chicken to the pot. Continue to simmer, covered, for another 10-15 minutes, or until the rice is tender and the chicken is cooked through. If the stew becomes too thick, add a splash more broth or water.

  5. Step 5

    Stir in the frozen peas and cook for 2-3 minutes, or until heated through. Season with salt and black pepper to taste. Ladle into bowls, garnish with fresh parsley if desired, and serve warm.

Tips

  • Swap chicken thighs for chicken breast, but add them back to the stew later to prevent drying out.
  • Add a bay leaf to the stew for extra depth of flavor, removing it before serving.
  • This stew is even better the next day as leftovers!

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