Steps to Make Southern Style Stewed Chicken And Rice Cooks Country

Chicken Stew With Rice And Winter Squash

It's easy to make since it's really more of a cooking method than a recipe.

Recipe Summary Chicken Stew With Rice And Winter Squash

Chicken thighs, rice, and your favorite winter squash stew together to create a complete one-pot dish perfect for winter meals.

Ingredients | Southern Style Stewed Chicken And Rice Cooks Country

3 tablespoons extra-virgin olive oil

1 small yellow onion, diced

1 medium carrot, diced

1 medium celery stalk, diced

1 clove garlic minced

⅛ cup chopped fresh parsley

6 thigh, bone removeds boneless, skinless chicken thighs, cut into 1-inch pieces

1 small butternut squash - peeled, seeded, and cut into 2-inch cubes

½ cup dry white wine

3 ½ teaspoons chicken stock concentrate (such as Knorr® Homestyle)

1 cup frozen peas

½ cup uncooked short-grain white rice

4 cups water, divided, or as needed

salt and ground black pepper to taste

Directions

Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and parsley. Cook until vegetables are fragrant but not soft, 3 to 5 minutes. Add chicken pieces and cook until browned and fat begins to render, 5 to 10 minutes. Add squash and stir to coat well with pan juices.

Pour in white wine and stir in concentrated broth, peas, and rice. Stir until broth has dissolved. Pour in 2 cups of water and bring to a boil. Reduce heat and simmer until the rice is cooked, adding water if necessary, about 20 minutes. Stir the stew occasionally.

Season with salt and pepper and serve hot.

You can use any small winter squash instead of butternut, like kabocha or acorn.

Info | Southern Style Stewed Chicken And Rice Cooks Country

prep: 25 mins cook: 40 mins total: 1 hr 5 mins Servings: 6 Yield: 6 servings

TAG : Chicken Stew With Rice And Winter Squash

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