Chicken Rice Stew- 2 Ways |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This fast,easy stew can be made two VERY different ways! One way is a more traditional,comforting stew. The other is what my friend calls Cambodian stew. Both are relatively healthy and reheat well! Ingredients:
1 1/2 lbs chicken breasts |
4 (14 ounce) cans chicken broth |
1/2 small yellow onion, diced |
1 cup of shredded carrot |
4 large garlic cloves, finely minced |
1 1/2 cups jasmine rice |
2 limes, quartered |
2 teaspoons fish sauce |
1 teaspoon sugar |
8 large prawns, cooked and diced for garnish |
2 tablespoons fresh cilantro, finely chopped for garnish |
Directions:
1. In a large soup pot, bring chicken broth, onions, carrots, garlic, and chicken to a boil.
2. Boil until chicken is done, usually 15 mins or so depending on thickness of breasts. Remove chicken, dice, and set aside in a bowl.
3. Add rice to broth and veggie mixture. Bring to a boil and boil on med-high for 5 minutes.
4. Reduce heat, partially cover, simmer until rice is done. Usually 15 minutes.
5. Add chicken (Unless you are making Cambodian Style, see below).
6. Stir and serve!
7. ******If making Cambodian Style, ****.
8. 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!
9. Add chicken and stir.
10. Place in serving bowl, top with shrimp, cilantro, and a section of lime!
11. Enjoy!
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