Stewed Chicken and Duck with Rice a Delightful Asian-Inspired Dish

This dish is a flavorful and hearty one that will leave you feeling satisfied. It features stewed chicken and duck with rice, giving it an Asian-inspired flair. The ingredients are simple to find and the preparation is straightforward, making it a perfect weeknight meal.

To start, heat some oil in a large pot over medium heat. Add the chicken and duck and cook until browned, about 8 minutes. Then, add the rice, onion, garlic, soy sauce, hoisin sauce, and water. Bring to a boil and reduce the heat to low. Simmer for 30 minutes or until the rice is tender. Serve hot!

Tender Stewed Chicken and Duck Create a Perfect Meal

Poultry is a mainstay in many cuisines, both for its flavor and versatility. Stewing chicken and duck together makes a perfect meal. The rich, succulent flavors of the poultry are complemented by the herbs and vegetables in the stew, making for a hearty and satisfying dish.

To make this dish, first you will need some chicken thighs and duck breasts. Cut the chicken and duck into 1-inch cubes and set aside.

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chicken and duck cubes to the pot and cook until browned on all sides, about 8 minutes.

Add 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, and 1 minced garlic clove to the pot. Stir everything around and cook for 5 more minutes.

Now it's time to add the stock. Pour in 4 cups of beef or vegetable stock and stir everything together. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.

After 30 minutes have passed, add 1 tablespoon of dried thyme leaves and 1 tablespoon of dried rosemary leaves to the pot. Stir everything around and cook for an additional 5 minutes.

Finally, add 1 cup of frozen green peas to the pot. Stir everything together and continue cooking for 5 more minutes, or until the green peas are heated through. Serve immediately with some boiled potatoes or rice on the side. Enjoy!

Aromatic Stewed Chicken and Duck over Fragrant Jasmine Rice

Stewed chicken and duck is a Thai classic dish that is both flavorful and aromatic. The combination of spices and herbs used in the dish give it a wonderful flavor which goes well with fragrant jasmine rice.

Ingredients: 1 whole chicken, cut into 10 pieces 1 duck, cut into 5 pieces 2 tbsp oil 4 cloves garlic, minced 2 teaspoons grated ginger 3 green cardamom pods, bruised 3 cloves 1 cinnamon stick 1 star anise 1 bay leaf 1 teaspoon sugar 4 cups chicken stock or water 2 tablespoons soy sauce 2 tablespoons fish sauce 2 kaffir lime leaves, torn

Instructions:

Heat the oil in a large pot over medium heat. Add the garlic, ginger, cardamom pods, cloves, cinnamon stick, star anise, bay leaf and sugar. Cook for 1 minute until fragrant. Add the chicken pieces and duck pieces and cook for 2-3 minutes until browned all over. Pour in the chicken stock or water and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Add the soy sauce and fish sauce and simmer for another 5 minutes. Discard the aromatics before serving with some jasmine rice on the side.

Comforting Stewed Chicken and Duck with rice is perfect winter meal

Comforting Stewed Chicken and Duck with rice is perfect winter meal. The recipe is really easy to make and it is very delicious.

You will need: -1 whole chicken, cut into 8 pieces -2 duck breasts, skin on, cut into 4 pieces -2 tablespoons olive oil, divided -1 large onion, chopped -3 carrots, peeled and chopped -3 celery stalks, chopped -3 garlic cloves, minced -1 teaspoon dried thyme leaves -1/2 teaspoon salt -1/4 teaspoon ground black pepper -2 cups chicken stock or broth -1 cup white wine -4 green onions, thinly sliced -1/4 cup chopped fresh parsley leaves Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large roasting pan or Dutch oven, heat 1 tablespoon of the oil over medium heat. Add the onion, carrots, celery, garlic, thyme salt and pepper. Cook for 10 minutes or until the vegetables are tender.

3. Add the chicken stock and wine to the pan. Place the chicken and duck pieces on top of the vegetables. Cover with a tight fitting lid or seal with heavy duty aluminum foil. Bake in preheated oven for 45 minutes.

4. Remove from oven and let cool slightly before serving. Garnish with green onions and parsley leaves if desired

Hearty, Delicious Stewed Chicken and Duck with Rice for a Satisfying Meal

If you are in the mood for a home cooked meal, nothing is more comforting than a big pot of stewed chicken or duck with rice. This dish is hearty, delicious, and easy to prepare.

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

-1 pound boneless, skinless chicken thighs or breasts -1/2 cup uncooked white rice -1/2 cup chopped onion -1/4 cup chopped celery -1/4 cup chopped green bell pepper -3 cloves garlic, minced -1 teaspoon dried thyme leaves -1 teaspoon salt -1/4 teaspoon black pepper -2 cups chicken broth -1 (14.5 ounce) can diced tomatoes, undrained -1 (8 ounce) can tomato sauce -1 (4 ounce) can diced green chilies, undrained -1 (2.8 ounce) can sliced black olives, drained -2 tablespoons chopped fresh cilantro leaves optional ingredients: -1 (3 pound) duck breast, skin removed and cut into 1 inch cubes -4 green onions, thinly sliced

To make the dish: 1. In a large Dutch oven or stockpot over medium heat, cook the chicken and rice until the chicken is cooked through and the rice is tender, about 15 minutes. 2. Add the onion, celery, bell pepper, garlic, thyme, salt, pepper, broth, tomatoes with their juice, tomato sauce,, chilies with their juice,, olives,, and cilantro; stir well. 3. Bring to a boil over high heat; reduce the heat to low and simmer for 30 minutes. 4. If using the duck cubes , add them to the pot and simmer for an additional 10 minutes. 5. Serve in individual bowls and garnish with green onions if desired. Enjoy!