Creamy Comfort Food: Stewed Chicken and Rice

There's nothing quite as comforting as a big bowl of stewed chicken and rice on a cold day. This meal is easy to make and can be tailored to your taste preferences.

To make the stewed chicken and rice, start by heating some oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and cook until browned, about 5 minutes per side.

Move the chicken to one side of the pot and add the onions. Cook until softened, then add the garlic and cook for an additional minute.

Stir in the rice, chicken broth, tomatoes, green bell peppers, black beans, chili powder, cumin, salt, and pepper. Bring to a simmer and cook until the chicken is cooked through and the rice is tender, about 15 minutes.

To serve, ladle the stewed chicken and rice into bowls and top with shredded cheese and diced avocado. Serve with sour cream if desired. Enjoy!

The Best Way to Make Creamy Chicken and Rice: Stew it!

Everyone loves a creamy chicken and rice dish, but who has time to make it from scratch? This is where the stew comes in. All you have to do is brown your chicken and rice, then let the stew simmer until everything is cooked through. The end result is a creamy, hearty dish that will be sure to satisfy everyone at the table.

The best part about this recipe is that it's incredibly versatile. You can use any type of meat or vegetables that you like, so it's the perfect way to use up leftovers. Just be sure to keep the proportions the same so that the rice and chicken cook evenly. Here's how to make it:

Ingredients:

1 tablespoon olive oil 1 onion, chopped 1 bell pepper, chopped 3 cloves garlic, minced 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces 1 cup long grain white rice 2 cups chicken stock 1 (14.5 ounce) can diced tomatoes, undrained 1 teaspoon chili powder 1 teaspoon salt ½ teaspoon black pepper 2 cups frozen corn kernels 2 tablespoons chopped fresh cilantro Instructions: 1) Heat the oil in a large pot over medium heat. Add the onion, bell pepper, garlic, and chicken. Cook until the chicken is browned on all sides. 2) Add the rice and cook for 1 minute more. 3) Pour in the stock and tomatoes with their juice. Stir in the chili powder, salt, and black pepper. Bring to a simmer and cook for 15 minutes, or until the rice is tender and cooked through. 4) Stir in the corn and cilantro and cook for 5 minutes more, or until heated through. Serve hot!

Comforting and Creamy: Chicken and Rice Stew

There's something about a creamy, hearty stew that just makes you feel better, isn't there? This chicken and rice version is perfect for a chilly day, with plenty of protein and fiber to keep you satisfied.

Ingredients: 1 tablespoon olive oil 1 onion, diced 1 red bell pepper, diced 3 cloves garlic, minced 2 carrots, peeled and diced 4 cups chicken broth 1 cup white rice 2 boneless, skinless chicken breasts, cut into cubes 1 teaspoon dried thyme 1 teaspoon salt Freshly ground black pepper to taste 1 cup frozen peas 1 cup heavy cream or half-and-half Instructions: 1. In a large pot or Dutch oven, heat the oil over medium heat until hot. Add the onion, bell pepper, garlic, carrots, broth, rice, chicken cubes, thyme, salt and black pepper. Bring to a boil. Reduce heat to low and simmer for 30 minutes.

Delicious and Creamy Chicken and Rice Stew

This chicken and rice stew is easy to make and absolutely delicious! The ingredients are simple and include boneless, skinless chicken breasts, onion, garlic, carrots, celery, chicken broth, long grain white rice, salt, pepper, and cream of chicken soup.

To start, you'll want to preheat your oven to 375 degrees F. Then, in a large pot or Dutch oven over medium heat, cook the chicken breasts until cooked through. Remove from the heat and chop into bite-sized pieces.

Next, add the chopped onion, garlic, carrots, celery, chicken broth, white rice, salt and pepper to the pot. Stir well to combine. Bring to a boil over high heat then reduce the heat to low and simmer for 20 minutes.

Finally, stir in the cream of chicken soup until well combined. Transfer to a baking dish and bake for 15-20 minutes or until warmed through. Serve hot!

A comforting bowl of creamy chicken and rice stew

This comforting chicken and rice stew is perfect for a chilly day. It's rich, creamy, and hearty, and it's sure to warm you up from the inside out. Best of all, it's simple and easy to make, so it's perfect for a busy weeknight dinner.

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into cubes

1 large onion, chopped

3 cloves garlic, minced

1 cup uncooked white rice

4 cups chicken broth

1/2 cup milk

1/2 tsp. salt

1/4 tsp. black pepper

1 (10 oz.) can condensed cream of chicken soup Instructions:

In a large pot or Dutch oven, sauté the chicken cubes, onion, and garlic in olive oil over medium-high heat until the chicken is cooked through and the onion is softened. Add the rice and chicken broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the milk, salt, and black pepper. Add the condensed cream of chicken soup and continue to simmer for another 10 minutes or until the rice is cooked through. Serve hot with some crusty bread on the side for dipping. Enjoy!