Creamy and Comforting Stewed Chicken and Rice

This Stewed Chicken and Rice dish is creamy, comforting, and perfect for a winter meal!

1. Preheat your oven to 375 degrees.

2. In a large baking dish or casserole, combine 1 1/2 cups of uncooked white rice, 2 cups of chicken broth, and 2 cups of water. Stir well to combine.

3. Cut up 1 boneless, skinless chicken breast into bite-sized pieces and add them to the baking dish. Stir well to combine.

4. In a small bowl, whisk together 1/4 cup of sour cream and 1/2 cup of milk until smooth. Pour the mixture over the chicken and rice in the baking dish, stirring well to combine.

5. Bake in the preheated oven for 45 minutes, or until the chicken and rice are cooked through and tender. Serve hot and enjoy!

A One-Pot Meal of Rich and Tender Stewed Chicken and Rice

Is there anything cozier than a big pot of stew on a cold day? This one-pot meal of rich and tender stewed chicken and rice is simple to make and perfect for a cozy night in.

Start by heating some olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned, about 5 minutes per side.

Then add the rice, onion, garlic, tomatoes, broth, and spices to the pot. Stir everything together and bring to a simmer. Cover the pot and cook until the chicken is cooked through and the rice is tender, about 20 minutes.

Serve hot with a dollop of sour cream or Greek yogurt on top. Enjoy!

Fall-Apart Tenderness: Stewed Chicken and Rice with a Creamy Sauce

This dish is perfect for a chilly autumn day. The chicken and rice are cooked slowly in a flavorful broth until they are fall-apart tender. A creamy sauce is then added to the pot, making this dish comfort food at its best.

Ingredients:

1 lb. boneless, skinless chicken thighs

1 onion, diced

1 carrot, diced

1 celery stalk, diced

1 bay leaf

4 cups chicken broth or stock

1 cup white rice, rinsed and drained

1/2 cup heavy cream or half and half

Salt and pepper to taste Directions:

Add the chicken thighs, onion, carrot, celery, bay leaf, and chicken broth to a large pot. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 30 minutes.

Add the rice to the pot and continue cooking for an additional 15 minutes, or until both the chicken and rice are fall-apart tender. Discard the bay leaf. Stir in the cream and salt and pepper to taste. Serve hot.

The Perfect Comfort Food: Stewed Chicken and Rice with a Rich, Creamy Sauce

It's the perfect comfort food: stewed chicken and rice with a rich, creamy sauce. This dish is easy to make and so delicious, you'll want to make it again and again.

Ingredients:

1 lb. boneless, skinless chicken breasts

1 cup uncooked white rice

1 can (14 oz) diced tomatoes, undrained 3 carrots, peeled and sliced thin 2 ribs celery, sliced thin 1 small onion, diced small 1 garlic clove, minced 1 teaspoon dried thyme leaves ¼ teaspoon salt teaspoon pepper 2 cups chicken broth 1 tablespoons Worcestershire sauce 3 tablespoons all-purpose flour cup milk or cream.

Instructions:

In a large saucepan over medium heat, cook the chicken in a small amount of oil until browned. Remove from the pan and set aside. Add the rice to the same pan and cook until lightly browned. Stir in the tomatoes, carrots, celery, onion, garlic, thyme, salt and pepper. Return the chicken to the pan. Pour in the chicken broth and Worcestershire sauce. Bring to a simmer over medium heat. Cover and simmer for 20 minutes or until the chicken is cooked through and the rice is tender. In a small bowl, whisk together the flour and milk or cream until smooth. Stir into the stew pot and simmer for an additional 5 minutes or until thickened. Serve hot with some crusty bread or rolls on the side

A Hearty and Delicious Stewed Chicken and Rice Dish

Ingredients: 1 stewing chicken, cut into 8 pieces 4 tablespoons olive oil 2 large onions, chopped 1 green bell pepper, chopped 3 cloves garlic, minced 2 cups white rice, rinsed and drained 4 cups chicken broth 1 teaspoon dried thyme leaves 2 bay leaves Salt and freshly ground black pepper to taste Instructions: In a large saucepan or Dutch oven, heat the oil over medium heat. Add the chicken, onions, bell pepper, garlic, rice, chicken broth, thyme, bay leaves salt and pepper. Bring to a simmer and cook until the rice is tender and the chicken is cooked through, about 30 minutes. Discard the bay leaves before serving.