Chicken And Rice Stew With Zucchini Recipes

CHICKEN STEW WITH RICE AND WINTER SQUASH

Chicken Stew with Rice and Winter Squash image

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

Provided by Buckwheat Queen

Time 1h5m

Yield 6

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 39.7 g, Cholesterol 42.3 mg, Fat 11.9 g, Fiber 5.5 g, Protein 16.4 g, SaturatedFat 2.3 g, Sodium 544 mg, Sugar 6.8 g

CHICKEN AND RICE STEW WITH ZUCCHINI

Chicken and Rice Stew with Zucchini image

My first favorite thing about this recipe is that there's no need to roast any chicken because we use store-bought roast chicken. The second best thing is that you just throw everything into a pot, simmer until the zucchini is tender, and it's ready to eat!

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
2 medium carrots, peeled and cut into 1/2-inch-thick coins
1/2 small onion, diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon fish sauce
2 medium zucchini, cut into 1/2-inch-thick half-moons
2 cups shredded cooked chicken (store-bought or home-cooked)
2 cups cooked rice (white or brown)

Steps:

Heat the olive oil in a large pot over medium heat. Add the carrots and onion, then season with salt and pepper. Cook, stirring occasionally, until the onions are translucent, 4 to 5 minutes. Sprinkle in the flour and cook, stirring constantly, until the raw flour taste is gone, 1 to 2 minutes. Whisk in the chicken broth and bring to a simmer.
Stir in the soy sauce, fish sauce, and zucchini and cook until the zucchini is al dente, 4 to 5 minutes. Add the chicken and rice and bring everything to a simmer right before serving.

ZUCCHINI STEW

Zucchini Stew image

This is my mother's recipe. It's delicious.

Provided by MARY ANN PUTMAN

Categories Soups, Stews and Chili Recipes Stews Beef

Time 45m

Yield 10

Number Of Ingredients 6

Ingredients

2 zucchini, diced
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes
2 cups uncooked white rice
3 pounds ground beef
salt and pepper to taste

Steps:

In a large pot, combine zucchini and onion. Cover with 3 inches of water. Bring to a boil over medium heat. Stir in tomatoes and rice; reduce heat and simmer.
In a large skillet, cook beef over medium heat until brown. Stir into soup, adding more water if necessary. Season with salt and pepper, and simmer 20 minutes more, until rice is tender.

Nutrition Facts : Calories 441.9 calories, Carbohydrate 36.6 g, Cholesterol 82.4 mg, Fat 19 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 7.4 g, Sodium 205.6 mg, Sugar 3.3 g

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