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Nana’s Chicken and Rice Stew
A hearty blend of chicken, rice, fresh herbs, and a grandmother’s love.
👥 6 Servings👤 Matthew Raiford📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Heat butter and oil in a large Dutch oven or other heavy pot over medium. Add onion, carrots, celery, and mushrooms and cook, stirring often, until softened and fragrant, about ⏱️ 5 minutes.
large onion, finely chopped1large carrots, peeled, chopped2
2
Season chicken all over with salt and pepper; add to pot. Cook, turning over halfway through, just until exterior of chicken is opaque, about ⏱️ 2 minutes total. Add sage, thyme, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 1 quart water. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 30–⏱️ 35 minutes. Discard sage and thyme. Using tongs, transfer chicken to a plate; let cool slightly, then shred meat with 2 forks.
. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp
3
Return chicken to pot and stir in rice, marjoram, rosemary (if using), 1 Tbsp. parsley (if using), and 1½ cups water. Bring to a boil, then reduce heat, partially cover pot, and simmer until rice is tender and liquid is mostly absorbed, 30–⏱️ 35 minutes. Remove pot from heat and let stew sit ⏱️ 5 minutes.
4
Ladle stew into bowls; top with parsley if desired. Do ahead: Stew can be made 1 day ahead. Let cool completely; cover and chill. Reheat over medium, adding water 1 cup at a time as needed to loosen. Editor’s note: This recipe was updated to adjust the amount of rice required.
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