Perdue
Chicken and Rice Stew
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Chicken and Rice Stew

Chicken and Rice Stew

Serves 6 | Prep/Cook Time:
  • Calories 990
  • Protein 88g
  • Sodium 1180mg
  • Sat.Fat 13g
  • Sugar 7g
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 990
% Daily Value*
Total Fat 44g 68%
Saturated Fat 13g 65%
Cholesterol 315mg 105%
Sodium 1180mg 49%
Total Carbs 65g 22%
Dietary Fiber 5g 20%
Sugars 7g
Protein 88g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 PERDUE® Fresh Whole Chicken
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 or 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)
Instructions
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.

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