nana’s-chicken-and-rice-stew
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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.

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Ingredients

6 servings

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)

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Ladle stew into bowls; top with parsley if desired.