Hearty Chicken and Potato Stew with Tomato-infused Rice

Hearty Chicken and Potato Stew with Tomato-infused Rice ingredients

• 1.5 lbs Chicken Breast, boneless, skinless, cut into 1.5-inch chunks
• 2 tbsp Olive Oil, extra virgin
• 1 Onion, medium, chopped
• 2 Celery Stalks, diced
• 2 Carrots, medium, peeled and diced
• 3 cloves Garlic, minced
• 2 tbsp All-Purpose Flour
• 3 cups Chicken Broth, low sodium
• 1 14.5 oz can Crushed Tomatoes, canned
• 3 medium Potatoes, medium (Russet or Red), peeled and cut into 1-inch chunks
• 1 tsp Dried Thyme
• 1 Bay Leaf
• 1 tsp Salt
• 0.5 tsp Black Pepper, freshly ground
• 2 tbsp Fresh Parsley, chopped
• 1 tbsp Olive Oil, extra virgin
• 0.5 Onion, small, finely chopped
• 1 clove Garlic, minced
• 1.5 cups White Rice, long grain
• 1 tbsp Tomato Paste (optional, for deeper flavor)
• 0.5 14.5 oz can Diced Tomatoes, canned, undrained
• 2.5 cups Water or Chicken Broth
• 0.5 tsp Salt

Watch how to make Hearty Chicken and Potato Stew with Tomato-infused Rice

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Hearty Chicken and Potato Stew with Tomato-infused Rice

1. Pat the 1.5 lbs chicken breast chunks dry with paper towels and season them evenly with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
2. Heat 1 tablespoon of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken chunks and sear for 3-4 minutes per side until lightly golden brown. Do not cook through; work in batches if necessary. Remove the chicken from the pot and set aside.
3. Reduce the heat to medium. Add the remaining 1 tablespoon of extra virgin olive oil to the pot. Add the 1 chopped medium onion, 2 diced celery stalks, and 2 diced medium carrots. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened. Stir in the 3 minced garlic cloves and cook for another minute until fragrant.
4. Sprinkle the 2 tablespoons of all-purpose flour over the sautéed vegetables and cook, stirring constantly, for 1-2 minutes to create a roux, which will thicken the stew.
5. Gradually whisk in the 3 cups of low sodium chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the 1 (14.5 oz) can of crushed tomatoes, 3 medium potatoes cut into 1-inch chunks, 1 teaspoon of dried thyme, and 1 bay leaf. Bring the mixture to a simmer.
6. Return the seared chicken chunks to the pot. Season the stew with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Reduce the heat to low, cover the pot tightly, and simmer for 30-40 minutes, or until the chicken is cooked through and the potatoes are fork-tender, stirring occasionally.
7. While the stew simmers, prepare the tomato-infused rice. Heat 1 tablespoon of extra virgin olive oil in a medium saucepan over medium heat. Add the 0.5 finely chopped small onion and 1 minced garlic clove, and sauté for 3-4 minutes until softened.
8. Stir in the 1.5 cups of white long grain rice and 1 tablespoon of tomato paste (if using), cooking for 1 minute to toast the rice and activate the tomato paste.
9. Add the 0.5 can of undrained diced tomatoes, 2.5 cups of water or chicken broth, and 0.5 teaspoon of salt to the saucepan. Bring the mixture to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all liquid is absorbed and the rice is tender. Do not lift the lid.
10. Once the rice is cooked, remove from heat and let it rest, still covered, for 5 minutes before fluffing gently with a fork.
11. Remove the bay leaf from the stew before serving. Ladle the hearty chicken and potato stew generously over a bed of the tomato-infused rice. Garnish with fresh chopped parsley if desired.

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