Nana’s Chicken and Rice Stew

chicken rice stew soup dinner easy southern

Matthew Raiford

6 servings

Source

Ingredients

4 Tbsp. salted butter

1 Tbsp. extra-virgin olive oil

1 large onion, finely chopped

2 large carrots, peeled, chopped

2 celery stalks, thinly sliced

1 cup shiitake mushrooms, stems removed, thinly sliced

1 lb. skinless, boneless chicken thighs

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

Freshly ground white or black pepper

2 sprigs sage

2 sprigs thyme

2 cups basmati rice

1 Tbsp. finely chopped marjoram

1 Tbsp. finely chopped rosemary (optional)

1 Tbsp. finely chopped parsley, plus more for serving (optional)

Method

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.

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.

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.

Ladle stew into bowls; top with parsley if desired.