Stewed chicken and duck with rice is the perfect meal for a cold winter night!

This hearty and homey meal is perfect for a cold winter night. The stewed chicken and duck are cooked in a rich, flavorful sauce that pairs perfectly with rice.

To make this dish, you will need:

1 lb. boneless, skinless chicken thighs

1/2 lb. boneless, skinless duck thighs

1 onion, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper Duck fat or vegetable oil, for frying 2 cups chicken broth or water 1 cup white rice, rinsed and drained Fresh parsley leaves, for garnish (optional)

To start, season the chicken and duck with the onion, garlic, thyme, salt, and pepper. Heat a large skillet over medium heat and add enough duck fat or vegetable oil to coat the bottom of the pan. Add the chicken and duck to the pan and cook until browned on both sides. Add the chicken broth or water to the pan and bring to a simmer. Cover the skillet and cook until the chicken and duck are cooked through, about 15 minutes. Meanwhile, cook the rice according to package instructions. Serve the stewed chicken and duck over a bed of rice and garnish with fresh parsley leaves if desired. Enjoy!

This hearty stew will leave you feeling full and warm!

Ingredients:

-1 pound beef chuck, cut into 1-inch cubes

-1 large onion, chopped

-3 cloves garlic, minced

-2 tablespoons tomato paste

-1 teaspoon dried oregano

-1/2 teaspoon paprika

-1/4 teaspoon cayenne pepper

-3 cups chicken or beef stock

-1 (14.5 ounce) can diced tomatoes, undrained

-1 (15 ounce) can kidney beans, rinsed and drained

Instructions:

1. In a large pot over medium heat, brown the beef cubes. Add the onion and garlic and cook until the onion is soft.
2. Stir in the tomato paste, oregano, paprika, and cayenne pepper. Pour in the stock and add the diced tomatoes and kidney beans.
3. Bring to a simmer and cook for 30 minutes. Serve with some of the cooking liquid spooned over top.