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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 255.5
  • Total Fat: 14.7 g
  • Cholesterol: 36.2 mg
  • Sodium: 712.8 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 15.5 g

View full nutritional breakdown of Savory Chicken and Rice Stew calories by ingredient
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Savory Chicken and Rice Stew

Submitted by: BLUEMRSM

Introduction

A good "batch" recipe. It's tasty for lunch or dinner. A good "batch" recipe. It's tasty for lunch or dinner.
Number of Servings: 6

Ingredients

    3 tablespoons Olive Oil
    3 shallots, chopped
    3 tablespoons chopped garlic
    4 cups low-far chicken broth
    3 large carrots, chopped
    2 stalks celery, chopped
    1 cup brown rice (quick cooking)
    2 whole bay leaves
    1 teaspoon curry powder
    2 teaspoons oregano
    2 teaspoons onion powder
    1 teaspooon salt
    1 teaspoon pepper
    4 cups water

    3 tablespoons olive oil
    12 ounces boneless chicken breast, small bite size pieces
    2 teaspoons Mrs. Dash Garlic and Herbs

    2 tablespoons dried Parsley

Directions

-In a large dutch oven or pot, saute shallots and garlic in 3 tablespoonhs olive oil until soft (about 5 minutes)
-Add broth, water, carrots, celery and rice. Stir together and add spices. Bring to a boil. Lower the temperature to a simmer.

-While the mixture is cooking, cut up the chicken. Season chicken with Mrs. Dash. In a frying pan saute the chicken in 3 tablespoons olive oil until fully cooked, but not brown (turning often).

-Add the chicken to the simmering mixture.

-Cook for approximately 1 hour, stirring frequently. Keep an eye on the pot and add more water if the stew becomes too thick or the rice needs more water to absorb. Sample to make sure the rice is completely cooked. Adjust seasoning to taste. Add parsley to the pot about five minutes before done.

The spices & ingredients can be varied based on your tastes or what you have on hand..

Six servings

Number of Servings: 6

Recipe submitted by SparkPeople user BLUEMRSM.






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