Easy Chicken Stew with Brown Rice!

chicken, stew

What’s for dinner?

The eternal question for working moms . . . and even us retirees: What’s for dinner? When I work at Candace’s shop, the last thing I want to think about is cooking dinner. I look for recipes I can put together fairly quickly, and still be tasty and nutritious. That’s where this Easy Chicken Stew with Brown Rice comes in.

I found a collection of Sukkot recipes. (For those of you who don’t know what Sukkot is, it is the Harvest feast of the Jewish people . . . similar to our Thanksgiving. Lots of fresh fruits and vegetables in these recipes.) One of the recipes was for a Chicken Okra Stew. It looked really good, but, I didn’t have any okra, AND I didn’t want to go to the grocery store to get some. Anyone been there? So, the next best thing was to take her recipe and tweak it for the ingredients I did have in my refrigerator and pantry. Thus, this Easy Chicken Stew with Brown Rice was “born”. And, I am adding it to my Quick and Easy meals! Plus, it can be a Pantry Meal by using canned corn instead of frozen.

chicken, stew

Making the Easy Chicken Stew with Brown Rice . . .

The first thing I had to do was assess the ingredients I had that would work in a Chicken Stew. I had the vegetables, except the okra, and most of the other ingredients. I didn’t have any cooked chicken on hand. Blah . . . because I try to keep it! So I had to do some substituting:

  • The original recipe called for chicken thighs. I used 2 cans of premium quality white meat chicken chunks, which I keep in the pantry for times like this.
  • I added frozen corn for a vegetable . . . an idea I got from another chicken stew recipe . . . because corn is associated with fall and the harvest season. To make it a pantry meal, use 1 can of drained whole kernel corn.
  • I didn’t have any tomato paste, so I left it out and added another can of the diced tomatoes.
  • Some of the spices used in the original recipe were ones I don’t cook with, so I eliminated some and added more ground cumin:)
  • I sprinkled parsley on top, but thought about using dried cilantro. I think either would work well.

My suggestion would be to put the brown rice on to cook first, then make the stew. The stew will cook while the brown rice does–about 40 minutes.

The next time I make it I am going to add a drained can of either green beans or green peas. I thought it needed a green vegetable to take the place of the okra. OR I will use 1 bag of mixed vegetables.

We both thought this Easy Chicken Stew was really good, especially when served with hot buttered cornbread and Pumpkin Cranberry Pecan Muffins for dessert . . . (sort of . . . they are in the background of the picture:))

 What would you serve with this Easy Chicken Stew with Brown Rice?

chicken, stew

Other chicken soups you might want to check out are Quick and Easy Chicken and Rice Soup, Mama’s Creamy Chicken Noodle Soup, and Slow Cooker Homestyle Chicken Noodle Soup.

Easy Chicken Stew with Brown Rice Recipe
Prep Time
40 mins
Total Time
40 mins

This quick and easy dish is perfect for those times when you don't have a lot of time to cook. The stew is prepared in one pot while the brown rice cooks in another one. 

Course: Main Course
Cuisine: American
Servings: 6 people
Author: Maribeth
  • 2 (13-ounce) cans premium white meat chicken chunks, drained
  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 2 medium carrots, peeled and sliced
  • 1 teaspoon minced garlic (I buy the minced garlic in a jar and keep in my refrigerator)
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 1/2 (10-ounce) bag frozen whole kernel corn
  • 2 cups chicken broth
  • 2 (14.5-ounce) can petite diced tomatoes
  • 3/4 teaspoon paprika
  • 1 teaspoon cumin
  • 1 cup brown rice (Check the package to see how many servings 1 cup of brown rice will make. Increase it to the amount you need for your family.)
  • Salt and pepper to taste
  • Dried cilantro or parsley (I used dried parsley)
  1. Put the Brown Rice on to cook according to package directions.

  2. Heat olive oil in a large skillet or saucepan. Add onions and cook until transparent--about 3-4 minutes.

  3. Add carrots. Cook another 2-3 minutes.

  4. Add minced garlic. Cook 1 minute more.

  5. Add potatoes, frozen corn, chicken broth, tomatoes, paprika and cumin. Bring to a boil, then reduce heat to simmer while the Brown Rice cooks.

  6. Add drained chicken chunks to the simmering stew. Stir gently to combine. Let cook until heated through.

  7. Serve over 3/4 cup brown rice per serving. Sprinkle with parsley.

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