Description
Chicken and Vegetable Stew Over Rice
Ingredients
2 tbsp olive oil
1 lb boneless, skinless chicken breast, cubed
1 medium onion, diced
3 garlic cloves, minced
3 large carrots, chopped
1 cup green beans, trimmed and cut
1 cup diced tomatoes (canned or fresh)
2 cups chicken broth
1 tsp paprika
1/2 tsp cumin
1/2 tsp turmeric
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
2 cups cooked white rice
Directions
Sauté the Chicken:
Heat olive oil in a large skillet or pot over medium heat. Add chicken cubes and cook until browned on all sides. Remove and set aside.
Cook the Aromatics:
In the same skillet, add onions and garlic. Sauté for 2–3 minutes until softened.
Add Vegetables and Spices:
Stir in carrots, green beans, paprika, cumin, turmeric, salt, and pepper. Cook for another 5 minutes.
Simmer the Stew:
Return the chicken to the pot, add diced tomatoes and chicken broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 20–25 minutes, or until vegetables are tender and the chicken is fully cooked.
Serve:
Spoon the stew over cooked white rice and garnish with fresh parsley.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~320 kcal per serving (without rice)
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