Description
The Lemon Herb Chicken & Rice Stew is the epitome of comforting cuisine, blending the zest of lemon with the earthiness of fresh herbs and the heartiness of chicken and rice. This stew is perfect for those chilly days when you crave something warming and nourishing. Whether you’re a seasoned cook or a novice in the kitchen, this recipe promises a delectable dish that will satisfy both your taste buds and soul.
Ingredients
- 2-3 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, mashed
- 1 ½ cups arborio rice, uncooked
- 8 cups chicken broth or bone broth
- 1 tsp fresh thyme leaves
- 1 tsp dried oregano
- ½ cup lemon juice + zest of 2 lemons
- 2 eggs
- 2 egg yolks
- ¾ pound cooked boneless, skinless chicken fillets, shredded
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- Chopped parsley, Aleppo pepper, fresh or dry dill for garnishing
Step-by-step Directions
Step 1: Preparing the Base
Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté for about 6-7 minutes until they begin to turn translucent. Add the mashed garlic and continue to sauté for another 2 minutes.
Step 2: Cooking Rice and Herbs
Stir in the uncooked arborio rice to the pot along with the chicken broth, thyme, and oregano. Reduce the heat to low, cover, and let it simmer for 20-25 minutes until the rice is tender.
Step 3: Preparing the Lemon-Egg Mixture
In a separate bowl, whisk together eggs, egg yolks, lemon zest, and lemon juice until fully incorporated.
Step 4: Temper the Eggs
Gradually ladle about 1 3/4 cups of the hot stew into the egg mixture, adding a few tablespoons at a time while whisking constantly to prevent the eggs from curdling.
Step 5: Combine and Cook
Transfer the tempered egg mixture to a blender and blend until smooth. Pour this mixture back into the pot with the rest of the stew. Stir in the shredded chicken. Season with salt and pepper to taste.
Step 6: Garnish and Serve
Garnish the stew with chopped parsley, dill, and Aleppo pepper (optional) before serving. Enjoy your delicious Lemon Herb Chicken & Rice Stew!
Servings & Preparation/Cooking Time
This recipe serves approximately 6 people. The total preparation time is about 10 minutes, with a cooking time of roughly 45 minutes.
Tips for Storage and Reheating
- Allow the stew to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3 days.
- Reheat over medium heat, stirring occasionally until it is heated through. Add a little extra broth if the stew has thickened too much upon refrigeration.
- Freeze in airtight containers or heavy-duty freezer bags for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
Conclusion
The Lemon Herb Chicken & Rice Stew is a delightful dish that perfectly balances richness and zest. Each spoonful offers a comforting warmth with a burst of lemon flavor, making it an ideal meal for any day of the week. This stew not only satisfies your hunger but also brings a touch of culinary joy to your dining table.
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Lemon Herb Chicken & Rice Stew
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
The Lemon Herb Chicken & Rice Stew is the epitome of comforting cuisine, blending the zest of lemon with the earthiness of fresh herbs and the heartiness of chicken and rice. This stew is perfect for those chilly days when you crave something warming and nourishing. Whether you’re a seasoned cook or a novice in the kitchen, this recipe promises a delectable dish that will satisfy both your taste buds and soul.
Ingredients
- 2–3 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, mashed
- 1 ½ cups arborio rice, uncooked
- 8 cups chicken broth or bone broth
- 1 tsp fresh thyme leaves
- 1 tsp dried oregano
- ½ cup lemon juice + zest of 2 lemons
- 2 eggs
- 2 egg yolks
- ¾ pound cooked boneless, skinless chicken fillets, shredded
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- Chopped parsley, Aleppo pepper, fresh or dry dill for garnishing
Instructions
- Step 1: Preparing the Base Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté for about 6-7 minutes until they begin to turn translucent. Add the mashed garlic and continue to sauté for another 2 minutes.
- Step 2: Cooking Rice and Herbs Stir in the uncooked arborio rice to the pot along with the chicken broth, thyme, and oregano. Reduce the heat to low, cover, and let it simmer for 20-25 minutes until the rice is tender.
- Step 3: Preparing the Lemon-Egg Mixture In a separate bowl, whisk together eggs, egg yolks, lemon zest, and lemon juice until fully incorporated.
- Step 4: Temper the Eggs Gradually ladle about 1 3/4 cups of the hot stew into the egg mixture, adding a few tablespoons at a time while whisking constantly to prevent the eggs from curdling.
- Step 5: Combine and Cook Transfer the tempered egg mixture to a blender and blend until smooth. Pour this mixture back into the pot with the rest of the stew. Stir in the shredded chicken. Season with salt and pepper to taste.
- Step 6: Garnish and Serve Garnish the stew with chopped parsley, dill, and Aleppo pepper (optional) before serving. Enjoy your delicious Lemon Herb Chicken & Rice Stew!
- Prep Time: 10 minutes
- Cook Time: 45 minutes