Stewed chicken and rice with cream is the perfect comforting dish for a cold winter night!

This dish is super easy to make and only requires a few ingredients. The chicken and rice are cooked in a creamy sauce, making it a filling and satisfying meal.

To make Stewed chicken and rice with cream, you will need:

1 lb chicken breasts, cut into small pieces

1 cup uncooked white rice

2 cups chicken broth

1/4 cup heavy cream

1 teaspoon dried thyme

Salt and pepper, to taste

In a large pot or Dutch oven, cook the chicken and rice in the chicken broth over medium heat until the chicken is cooked through and the rice is tender. Stir in the heavy cream and thyme, and season with salt and pepper to taste. Serve hot.

This hearty and creamy dish is sure to satisfy!

Ingredients:

1 lb. boneless, skinless chicken breast, cut into small cubes

Salt and pepper, to taste

1 tbsp. olive oil

1/2 onion, chopped

2 cloves garlic, minced

3 cups chicken broth

1 1/2 cups plain yogurt

1/4 cup fresh cilantro, chopped Direction:

Season the chicken with salt and pepper. Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned, about 3 minutes. Add the onion and garlic and cook until translucent, about 5 minutes. Add the chicken broth and bring to a boil. Reduce heat to low and simmer for 20 minutes. Remove from heat and let cool slightly. Purée the soup in a blender or with an immersion blender until smooth. Return to pot if necessary.

Stir in yogurt and cilantro and season with salt and pepper to taste. Serve hot or cold. Enjoy!

Stewed chicken and rice is a classic comfort food that everyone will love!

Ingredients:

-1 whole chicken, cut into pieces -1 onion, diced -2 cups white rice -3 cups chicken broth -3 tablespoons olive oil -salt and pepper to taste

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large baking dish, combine the chicken pieces, onion, white rice, chicken broth, olive oil, salt and pepper. Mix everything together well.
3. Bake in the oven for 45 minutes or until the chicken is cooked through and the rice is tender. Enjoy!

This dish is simple, yet delicious – perfect for a busy weeknight!

Ingredients:

1 lb. ground beef

1 small onion, diced

1 green pepper, diced

1 can diced tomatoes (14.5 oz)

1 can red kidney beans (15 oz), drained and rinsed

1 tsp. chili powder

1 tsp. cumin

Instructions:

preheat a large skillet over medium-high heat. Add the ground beef and onions, cooking until the beef is browned. Stir in the green pepper, tomatoes, kidney beans, chili powder, and cumin. Reduce heat to low and simmer for 10-15 minutes. Serve with your favorite toppings, such as shredded cheese, sour cream, or chopped green onions. This simple chili dish is perfect for a busy weeknight! It's quick and easy to prepare, and it's loaded with flavor. So grab some ground beef and let's get cooking!preheat a large skillet over medium-high heat. Add the ground beef and onions, cooking until the beef is browned. Stir in the green pepper, tomatoes, kidney beans, chili powder, and cumin. Reduce heat to low and simmer for 10-15 minutes. Serve with your favorite toppings, such as shredded cheese, sour cream, or chopped green onions.

Alternatively, you can cook this chili in a slow cooker for 4-6 hours on low or 2-3 hours on high. Just add all of the ingredients to the slow cooker and cook until heated through. This dish is also great for leftovers – it reheats well in the microwave or oven. So if you have any leftover chili after dinner tonight, save it for lunch tomorrow!

Stewed chicken and rice is ideal for feeding a large crowd – it's sure to be a hit!

Stewed chicken and rice is a classic dish that is perfect for feeding a large crowd. The chicken is cooked in a flavorful broth until it is tender, and then the rice is added to the pot. This dish is simple to make and it's sure to be a hit with everyone!

You will need:

1 tablespoon olive oil

3 boneless, skinless chicken breasts

1 onion, chopped

2 cloves garlic, minced

2 cups chicken broth

1 cup white wine

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

3 cups cooked white rice

To make: Add the olive oil to a large pot over medium heat. Cut the chicken breasts into bite-sized pieces and add them to the pot. Cook the chicken until it is browned on all sides. Add the onion and garlic and cook until the onion is softened. Stir in the chicken broth, white wine, thyme, salt, and pepper. Bring the mixture to a boil and then reduce the heat to low. Simmer the stew for 30 minutes or until the chicken is cooked through. Serve the stew over cooked white rice.