green chicken and rice stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 378.3
  • Total Fat: 5.9 g
  • Cholesterol: 111.7 mg
  • Sodium: 955.6 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 29.5 g

View full nutritional breakdown of green chicken and rice stew calories by ingredient


a nice spring crock-pot meal a nice spring crock-pot meal
Number of Servings: 6


    4 chicken quarters skinned (thigh and leg quarter)
    5 cups homemade chicken broth
    6 cups of leeks sliced thin (white and light green to darker green but not tough bits - save the dark green to make veggie broth!)
    6 cups fresh spinach chopped coarsely I chopped mine into 2 inch strips
    1 and 1/2 cups uncooked brown Texmati rice


skin the chicken quarters and toss them into the crock-pot to begin cooking.
add the broth.
When the chicken is nearly done (tender but not off the bone tender) add in the spinach and leeks.
When these are well cooked and the meat falls off the bone, fish out the 4 thigh bones, the 4 large leg bones and most importantly the 4 skinny little leg bones. The gristle will dissolve into the dish as do the leeks giving this a rich creamy flavor with very little fat!
Add in the rice after scooping out the bones and mix well. Recover and let cook another 30-40 minutes until the rice is cooked (plumped). This will be a little bit soupy, but it makes a hearty stew. Enjoy!

Serving Size: makes 6 one-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user TNEWS333.