Stewed chicken and rice with cream is the perfect dish for a cozy night in!
This stewed chicken and rice with cream is a wonderfully cozy dish perfect for a night in. The creamy rice is flavorful and comforting, while the chicken and vegetables make for a healthy and hearty meal. Plus, it's simple to make – all you need is one pot!
1 lb. boneless, skinless chicken breasts, cut into small pieces
1 large onion, chopped
2 cloves garlic, minced
3 carrots, peeled and sliced into thin coins
1 cup uncooked white rice
2 cups chicken broth
1/4 cup sour cream
salt and pepper, to taste Directions: 1. In a large pot or Dutch oven over medium heat, sauté the chicken, onion, garlic, and carrots in a bit of oil until the chicken is cooked through and the vegetables are soft. 2. Add the rice and chicken broth and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the rice is cooked through. 3. Stir in the sour cream and season with salt and pepper to taste. Serve hot!
This easy and delicious stewed chicken and rice with cream recipe is perfect for a quick weeknight meal!
1 lb skinless, boneless chicken breasts
Salt and pepper, to taste
1 tbsp olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 cup long grain rice
2 cups chicken stock*
1/2 cup heavy cream**
Season the chicken breasts with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. Add the chicken breasts and cook for about 4 minutes per side, until golden brown and cooked through. Remove from pan and set aside. In the same skillet, add the onion, bell pepper, and garlic. Cook for about 5 minutes until softened. Add the rice and cook for an additional minute stirring constantly. Add the chicken stock and bring to a boil. Reduce heat to low and simmer for 20 minutes. Stir in the heavy cream and return the chicken breasts to the skillet. Simmer for another 5 minutes until heated through. Serve immediately with some of the sauce ladled over top. Enjoy!
A hearty and comforting dish - try this stewed chicken and rice with cream today!
Ingredients: 1 stewed chicken, shredded 1 cup white rice 1 can (14 ounce) cream of chicken soup 1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup with Roasted Garlic 1/2 cup milk 2 tablespoons butter 3 green onions, thinly sliced Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium saucepan, combine the shredded chicken, white rice, cream of chicken soup, Campbell's® Condensed Cream of Mushroom Soup with Roasted Garlic, milk, and butter. 3. Bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes. 4. Transfer to a 9x13 inch baking dish. 5. Bake for 30 minutes, or until the rice is tender and the chicken is hot. 6. Garnish with green onions and serve immediately.
The perfect dish for a winter evening - warm up with stewed chicken and rice with cream!
This hearty and warming dish is perfect for a cold winter evening. The chicken and rice are cooked in a rich creamy sauce, making it a really comforting meal to enjoy.
To make stewed chicken and rice with cream, you will need: - 1 tablespoon olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 large chicken breast, cut into small pieces - ¾ cup white rice - 1 cup chicken stock - ½ cup cream - Salt and pepper, to taste
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and cook until softened.
- Add the chicken breast and cook until browned all over.
- Stir in the white rice and chicken stock, then bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the rice is cooked through.
- Stir in the cream and season with salt and pepper to taste. Serve hot!
Stewed chicken and rice with cream: a delicious, comforting meal to cosy up to!
This stewed chicken and rice dish is a wonderfully comforting meal for any time of year. The chicken is cooked slowly in a creamy sauce, and the rice absorbs all the delicious flavours. Serve with some fresh parsley or thyme on top for an extra bit of flavour, and Enjoy!
-1 tbsp oil -1 onion, finely chopped -1 garlic clove, finely chopped -500g boneless, skinless chicken thighs, cut into chunks -250ml white wine -300ml chicken stock -50g butter -60g flour -150ml double cream -salt and pepper to taste -optional: 1 tbsp chopped fresh parsley or thyme to serve Directions: 1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened. 2. Add the chicken and cook for 5 minutes until browned all over. 3. Add the white wine and chicken stock and bring to a boil. Reduce the heat to low and simmer for 30 minutes until the chicken is cooked through. 4. In a small bowl, melt the butter in the microwave then stir in the flour until no lumps remain. Add this to the stew and stir well until thickened. 5. Stir in the double cream and season with salt and pepper to taste. Serve with some freshly chopped parsley or thyme on top if desired. Enjoy!