Stewed Chicken and Duck With Rice is a Hearty, Affordable Meal

Stewed chicken and duck with rice is a hearty and affordable meal. This dish is perfect for a wintertime dinner, as it will warm you up from the inside out. The ingredients are inexpensive and easy to find, so you can make this dish any time you want a hearty meal without spending a lot of money.

To make stewed chicken and duck with rice, you will need: 1 chicken, about 3 pounds 3 cups duck or chicken broth 1 onion, diced 1 carrot, diced 1 celery stalk, diced 1 parsnip, diced 2 bay leaves 1 sprig fresh thyme 4 tablespoons unsalted butter 1 cup white rice salt and pepper to taste

First, cut the chicken into 8 pieces. In a large pot or Dutch oven over medium heat, melt the butter. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside. Add the onion, carrot, celery stalk, parsnip, bay leaves, thyme sprig, and salt and pepper to taste to the pot. Cook until softened, about 5 minutes. Add the rice and cook for an additional minute. Return the chicken to the pot along with any accumulated juices. Pour in the broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Serve hot.

5-Ingredient Stewed Chicken and Duck With Rice

This dish is a delicious and healthy one-pot meal that is perfect for a winter night. It is made with simple, affordable ingredients and can be cooked in just 30 minutes.

To make stewed chicken and duck with rice, you will need:

-1 pound boneless, skinless chicken thighs -1/2 pound boneless, skinless duck breasts -1 onion, diced -1 carrot, peeled and diced -1 cup long grain white rice -3 cups chicken broth -1 teaspoon dried thyme -Salt and pepper, to taste

In a large pot or Dutch oven, sauté the onion and carrot in olive oil until softened. Add the chicken and duck breasts and sauté until browned. Add the rice and chicken broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the thyme and salt and pepper to taste. Serve hot.

Get a Taste of Asia with Stewed Chicken and Duck With Rice

There are plenty of different ways to enjoy good old chicken and duck, but when you want to taste something special from Asia, stewing the poultry with rice is the ideal way to go. The resulting dish is fragrant, tasty, and sure to leave you feeling full and satisfied. So let's take a closer look at how to make it yourself.

To get started, you'll need one whole chicken and one whole duck. Remove any excess fat or skin from the birds, then cut them into large pieces. In a separate pot or Dutch oven, sauté some onions in oil until they're nice and soft. Add the chicken and duck pieces to the pot, then pour in a bottle of soy sauce, a cup of brown sugar, and enough water to cover everything. Bring the mixture to a boil, then reduce the heat to low and simmer for about two hours.

After that time has passed, add some boiled rice to each serving bowl and top with the stewed chicken and duck. Serve with a side of steamed broccoli or bok choy for an extra bit of nutrition, flavor, and color. Enjoy!

Comfort Food at Its Best: Stewed Chicken and Duck With Rice

There's something about a hot, hearty bowl of stew that just feels comforting. Whether you're fighting off a cold or just looking for a filling meal, stewed chicken and duck is one of the best comfort foods around. Best of all, this dish is easy to make and can be tailored to your taste.

For the stewed chicken and duck, you'll need:

1 lb. boneless, skinless chicken thighs or breasts

1 lb. boneless, skinless duck thighs or breasts

1 large onion, chopped

3 cloves garlic, minced

2 carrots, peeled and chopped

2 stalks celery, chopped

1 bay leaf

8 cups chicken broth or stock

3/4 cup white rice, rinsed and drained

Salt and pepper to taste

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Slow Cooker Stewed Chicken and Duck With Rice

This dish is a beautiful and fragrant combination of chicken and duck meats cooked with rice in a slow cooker. It is perfect for a winter meal, as the long cook time will fill your home with a delicious aroma.

To make this dish, you will need:

1 lb. boneless, skinless chicken thighs

1/2 lb. boneless, skinless duck breasts

1 large onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 cloves garlic, minced 2 cups white rice 3 cups chicken stock or broth 1 tsp. dried thyme leaves 1 tsp. dried oregano leaves salt and black pepper to taste optional: 1/4 cup chopped fresh parsley leaves for garnish discard any excess fat from the meats before cutting into bite-sized pieces. In a large slow cooker bowl or Dutch oven, combine the chicken, duck, onion, bell peppers, garlic, rice, chicken stock or broth, thyme leaves, oregano leaves and salt and black pepper to taste. Mix well. Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the meats are cooked through and the rice is tender and fluffy. If desired, garnish with fresh parsley leaves before serving. Enjoy!