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    You are in: Home / Recipes / Chicken Rice Stew- 2 Ways Recipe
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    Chicken Rice Stew- 2 Ways

    Chicken Rice Stew- 2 Ways. Photo by **Tinkerbell**

    1/1 Photo of Chicken Rice Stew- 2 Ways

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Manda C's Note:

    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!

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    Units: US | Metric

    Additional Ingredients for Cambodian Style


    1. 1
      In a large soup pot, bring chicken broth, onions, carrots, garlic, and chicken to a boil.
    2. 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. 3
      Add rice to broth and veggie mixture. Bring to a boil and boil on med-high for 5 minutes.
    4. 4
      Reduce heat, partially cover, simmer until rice is done. Usually 15 minutes.
    5. 5
      Add chicken (Unless you are making Cambodian Style, see below).
    6. 6
      Stir and serve!
    7. 7
      ******If making Cambodian Style, ****.
    8. 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. 9
      Add chicken and stir.
    10. 10
      Place in serving bowl, top with shrimp, cilantro, and a section of lime!
    11. 11

    Ratings & Reviews:

    • on April 12, 2010


      YUM! I ended up making it both ways in one by accident and it was delicious! I used brown rice instead of Jasmine, but otherwise followed the recipe exactly. My husband and I put Sriracha sauce in ours to give it some spice, but left it as is for everyone else. My kids enjoyed this dish too. Definitely a keeper!!

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    • on January 04, 2009


      Comfort food! We loved this stew recipe. It was quick & easy to make & normally I'd have everything on hand. Tonight, what I thought was jasmine rice turned out to be sticky rice (glutinous rice). I've never used it for anything but sticky rice, but didn't have much choice tonight. So I adjusted the amount of rice down to 1 cup & used it anyway. I made the traditional recipe due to fish & shellfish allergies. We were really happy with the texture as well as the flavor of this stew & the best part was picky DD eating it without bribery! Thanks for sharing your recipe, Manda! Made for Photo Forum's January 2009 Belly Warmers-Soups & Stews tag game.

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    Nutritional Facts for Chicken Rice Stew- 2 Ways

    Serving Size: 1 (380 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 442.4
    Calories from Fat 113
    Total Fat 12.5 g
    Saturated Fat 3.5 g
    Cholesterol 82.7 mg
    Sodium 1163.9 mg
    Total Carbohydrate 45.4 g
    Dietary Fiber 2.6 g
    Sugars 3.2 g
    Protein 34.3 g

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