Chicken And Rice Stew With Zucchini Food

CHICKEN AND RICE WITH ZUCCHINI

Steps:

• Heat oil over medium heat in a Dutch oven and add zucchini, scallions, garlic and mushrooms. Saute until they start to soften; then add the chicken, thyme, chicken broth and rice.
• Bring to a boil; then reduce heat to low and simmer until the liquid has been absorbed and the rice is cooked through. Season with salt and pepper to taste.

CHICKEN ZUCCHINI RICE CASSEROLE

Steps:

• Bring water, rice, and chicken bouillon to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat olive oil in a large skillet over medium heat; cook and stir zucchini, celery, and onion in hot oil until tender, about 5 minutes. Stir rice, cream of mushroom soup, cream of mushroom soup with roasted garlic, water chestnuts, chicken, mayonnaise, and lemon juice into vegetable mixture. Transfer mixture to prepared baking dish. Spread French-fried onions over rice mixture.
• Bake in the preheated oven until bubbly and lightly browned, 30 to 35 minutes.

CHICKEN RICE STEW- 2 WAYS

Steps:

• In a large soup pot, bring chicken broth, onions, carrots, garlic, and chicken to a boil.
• Boil until chicken is done, usually 15 mins or so depending on thickness of breasts. Remove chicken, dice, and set aside in a bowl.
• Add rice to broth and veggie mixture. Bring to a boil and boil on med-high for 5 minutes.
• Reduce heat, partially cover, simmer until rice is done. Usually 15 minutes.
• Add chicken (Unless you are making Cambodian Style, see below).
• Stir and serve!
• ******If making Cambodian Style, ****.
• Add the fish sauce and sugar. Stir. Taste and make adjustments as needed. If you're new to fish sauce, remember you can always add more sugar to counteract the saltiness. But MEASURE! A little goes a LONG way for both ingredients here!
• Add chicken and stir.
• Place in serving bowl, top with shrimp, cilantro, and a section of lime!
• Enjoy!

CHICKEN, TOMATO, ZUCCHINI, AND ORZO STEW

Steps:

• In a big soup pot over medium heat, add the tomatotes w/ juice, chicken stock, garlic, basil, thyme, marjoram, salt, and pepper; bring mixture to a boil.
• Add chicken, wine, orzo, and zucchini; lower heat to medium-low and simmer, covered, for about 20-25 minutes or until chicken is no longer pink and orzo is tender.

CHICKEN AND RICE WITH ZUCCHINI

Steps:

• Sprinkle chicken with chipotle pepper; cook in 1/4 cup dressing in large skillet on medium-high heat 3 min. on each side or until browned on both sides.
• Meanwhile, blend remaining dressing, red peppers, 1/2 cup onions and jalapeño pepper in blender until smooth.
• Move chicken pieces to edge of skillet. Add pepper purée; bring to boil. Stir in 1/2 cup olives, bacon and remaining onions; cover. Simmer on medium-low heat 15 min. or until chicken is done (165ºF).
• Add zucchini and tomatoes; cook, covered, 5 min. or until vegetables are heated through. Stir in rice, remaining olives and onions.

CHICKEN AND RICE STEW WITH ZUCCHINI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the carrots and onion, then season with salt and pepper. Cook, stirring occasionally, until the onions are translucent, 4 to 5 minutes. Sprinkle in the flour and cook, stirring constantly, until the raw flour taste is gone, 1 to 2 minutes. Whisk in the chicken broth and bring to a simmer.
• Stir in the soy sauce, fish sauce, and zucchini and cook until the zucchini is al dente, 4 to 5 minutes. Add the chicken and rice and bring everything to a simmer right before serving.

SLOW COOKER CHICKEN AND RICE STEW

Steps:

• Place a slow cooker liner in the bowl of your slow cooker or spray with non-stick cooking spray.
• Add all ingredients (in the order listed) in the slow cooker.
• Cover and cook on high for 3-4 hours or low for 7-8 hours or until the chicken is cooked through and shreds easily and carrots are tender.
• Right before you are ready to eat, mix the cornstarch into the milk and add to the stew, stirring to combine. Cook for 10 minutes to thicken the stew.
• Enjoy hot with whole grain bread or crackers.