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Chicken and Rice Stew

Chicken and Rice Stew Recipe

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Prep/Cook Time: 75 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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1
6 cups water
4 carrots, peeled and sliced, divided
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 large tomatoes, seeded and chopped
1 to 2 locote (Rocoto) chiles*, seeded, deveined and finely chopped (Alternate: hot pepper such as jalapenos or serranos)
2 cups long grain rice
1 can (15 ounces) sweet peas
1/2 cup grated cheese (Romano, Parmesan or other aged grated cheese)


  1. Bring chicken, water, 1 of the carrots, salt and pepper to a boil in a large pot. Cook 45 minutes over medium heat. Remove from heat and cool.  Reserve 5 cups of the broth and shred chicken and place in a separate bowl.  Reserve.
  2. Heat oil in a large pot over medium heat.  Cook and stir onion, garlic, tomatoes and chiles until tender, about 5 minutes.  Stir in rice.  Add the reserved broth and remaining 3 carrots; cover.
  3. Cook on medium heat for 10 minutes.  Stir in reserved chicken and peas.  Reduce heat; cover.
  4. Simmer 15 minutes or until rice is tender. Serve hot topped with grated cheese.

Note

*Locote (Locoto or Rocoto) are the same peppers.  They are very hot.  They may be found in the freezer section in Latino Market.


  • Serving Size 817g

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 990

  • Total Fat 44g (68%)

  • Saturated Fat 13g (65%)

  • Trans Fat 0g

  • Cholesterol 315mg (105%)

  • Sodium 1180mg (49%)

  • Total Carbohydrate 65g (22%)

  • Dietary Fiber 5g

  • Sugars 7g

  • Protein 88g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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