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Nana's Chicken and Rice Stew

Source of Recipe

Bon App�tit, February 2022


Recipe Introduction

"Southern grandmas are unmatched when it comes to making hearty meals to feed the whole family, and this chicken and rice stew from Bress 'n' Nyam author Matthew Raiford's nana is no exception. 'As I wrote out this recipe, I remembered laughing with my nana while talking about leftovers and how much stock the bones of a whole roasted chicken made,' Raiford says. 'Nana always had chicken stock in large mason jars in her deep freeze.' Raiford recommends serving this nourishing stew with freshly baked biscuits and honey butter to make it extra hearty."

Recipe Link: https://tinyurl.com/chickenandricestew

List of Ingredients

◦ 4 tablespoons salted butter
◦ 1 tablespoon 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 pound skinless, boneless chicken thighs
◦ 1 tablespoon Diamond Crystal or 1 � teaspoons Morton kosher salt, plus more
◦ Freshly ground white or black pepper
◦ 2 sprigs sage
◦ 2 sprigs thyme
◦ 1 cup basmati rice
◦ 1 tablespoon finely chopped marjoram
◦ 1 tablespoon finely chopped rosemary (optional)
◦ 1 tablespoon finely chopped parsley, plus more for serving (optional)


Recipe

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 tablespoon Diamond Crystal or 1 � teaspoons 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 to 35 minutes. Discard sage and thyme. Using tongs, transfer chicken to a plate; let cool slightly, then shred meat with two forks.

Return chicken to pot and stir in rice, marjoram, rosemary (if using), 1 tablespoon parsley (if using), and 1 � cups water. Bring to a boil, then reduce heat, partially cover pot, and simmer until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Remove pot from heat and let stew sit 5 minutes.

Ladle stew into bowls; top with parsley, if desired.

Makes 6 servings






❧ 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.