Stewed Chicken with Vegetables & Rice

This is a tasty, simple meal perfect for a busy weeknight. You can save even more time by preparing the chicken earlier in the week and just cooking the rice before serving.

What You Need To Make This Recipe

Beans & Grains Rice White Basmati 32 oz. $5.49
Produce, Vegetables Onion Yellow, 1 lb $1.75
Produce, Vegetables Garlic bulb $0.95
Oils & Vinegars Oil, Extra Virgin Olive $17.99
Produce, Vegetables Potato, Sweet $1.75
  • 35 min

    Step 1

    Heat a medium pot with 2 tablespoons olive oil. Slice your chicken thighs into bite size pieces and season them with salt and pepper. Add them to the pot and brown on all sides. Once cooked, transfer the chicken to a dish and set aside. Keep the pot hot to sauté your onions for 4-5 minutes. Stir in your garlic and cook for another minute. Add the sweet potatoes and parsnips. Pour in the pureed tomatoes and about half a cup of water and bring to a simmer. Place the chicken back in the pot and give it a good stir. Add 2 tablespoons chopped cilantro. Continue to cook, covered, over medium-low heat for another 25-30 minutes or until the chicken is tender and breaks apart easily.

  • 20 min

    Step 2

    In a separate pot, heat the 4 cups of water and vegetable oil. Add a sprinkle of salt to the pot and bring to a boil. Add in the 2 cups of rice and cook over medium heat until the liquid is absorbed. Give the pot a good stir once the liquid is gone, cover, and lower the heat. Cook over low heat for another 15 minutes or until the grains are tender. Serve the rice first in a bowl with the stewed chicken and veggies ladled on top. Add ladles of sauce and top with a chopped cilantro.

Ingredients

  • Chicken Thighs
    1 pack about 2 lbs
  • Pureed Tomates
    1 16 oz jar
  • Onion
    1 diced
  • Garlic
    2 cloves chopped
  • Sweet Potato
    1 peeled & diced
  • Cilantro
    1/2 cup chopped
  • Rice
    2 cups
  • Olive Oil
    2 TBS
  • Vegetable Oil
    1 TBS
  • Water
    4.5 cups
  • Salt & Pepper to Taste