Chicken and rice stew
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 187.5
- Total Fat: 4.9 g
- Cholesterol: 48.8 mg
- Sodium: 1,020.7 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 0.9 g
- Protein: 20.2 g
IntroductionToo thick to call it soup, but it tastes good! I know the sodium is very high; I didn't have any low sodium bouillon. I'm guessing at the number of servings - we ate one each at 1.5 cups last night and there is a lot left! Too thick to call it soup, but it tastes good! I know the sodium is very high; I didn't have any low sodium bouillon. I'm guessing at the number of servings - we ate one each at 1.5 cups last night and there is a lot left!
3 whole skinless chicken breasts, 24 oz
1.5 cups white Rice, medium grain
1 tbsp Extra Virgin Olive Oil
1-1/2 cups frozen green beans
1 tbsp garlic powder
2 tbsp onion powder,
1 tsp dried rosemary
8 tsp chicken bouillon granules
16 cups water, divided
I never cook rice "rice style" any more. Pasta style lets each grain of rice absorb the water it needs all at the same time, while rice style inevitably cooks the rice from the bottom up, often leaving some grains not completely cooked and others to get mushy.
While rice and beans are cooking, put olive oil in another large pot and heat until is shimmers. Add chicken breasts, sprinkle one tbsp onion powder on breasts. Brown all sides.
Mix chicken bouillon into remaining 8 cups of water. When chicken is browned to your liking, add bouillon to the pot, add remaining onion powder and rosemary. Bring to a boil. Lower heat and simmer until chicken is thoroughly cooked. Remove chicken from pot.
Continue boiling the bouillon to reduce liquid to about 2/3 of volume. Chop chicken into bite-size pieces. When liquid is reduced, return chicken to pot and add rice and beans. Mix thoroughly and cook on medium heat until it is a consistency you like. We like even our soups to be thick, so that's why I call this a stew. It does make a large pot - I will probably be back to adjust the servings later!
Serving Size: Makes 8 servings of 1-1/2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user LEAKAY59.