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Italian Chicken and Rice Stew Recipe

Italian Chicken and Rice Stew Recipe
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★★★★★

4.7 from 18 reviews

A hearty and flavorful Italian Chicken and Rice Stew, slow-cooked or made in an Instant Pot with tender chicken breasts, cannellini beans, diced vegetables, and escarole, served over steamed white rice and topped with Romano or Parmesan cheese and optional crushed red pepper flakes.

Ingredients

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Main Ingredients

  • 14.5 ounces chicken broth
  • 2 tablespoons cornstarch
  • 14.5 ounces diced tomatoes, undrained
  • 14.5 ounces cannellini beans, undrained
  • 1 cup diced onion
  • 3 cloves garlic, peeled and minced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 teaspoon Kosher salt
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon ground black pepper
  • 1 dried bay leaf
  • 1 tablespoon tomato paste
  • 3 boneless skinless chicken breasts

Additional Ingredients

  • 2 cups escarole, chopped and packed
  • Steamed white rice, to serve over
  • Romano or Parmesan cheese, for sprinkling
  • Crushed red pepper flakes, for sprinkling (optional for heat)

Instructions

  1. Prepare the broth mixture: In a bowl, whisk together the chicken broth and cornstarch until fully combined and smooth; this will thicken the stew during cooking.
  2. Add ingredients to cooker: Place the broth mixture and all other ingredients except the escarole into the slow cooker or Instant Pot. For freezing, place all ingredients (except escarole) in a freezer bag and thaw before cooking.
  3. Slow Cooker Cooking: Cover and cook on high for 5-6 hours. Thirty minutes before cooking time ends, shred the chicken inside the pot and add the chopped escarole. Taste and adjust seasoning. Cover and cook for an additional 30 minutes.
  4. Instant Pot Cooking: Cover and cook on high pressure for 15 minutes, then allow a 10-minute natural release. After pressure release, press Off, then select the sauté function.
  5. Finish in Instant Pot: Add the escarole and shred the chicken using two forks. Simmer for 5-10 minutes until the escarole softens. Taste and adjust seasoning as needed.
  6. Serve: Serve the stew hot over steamed white rice. Sprinkle with Romano or Parmesan cheese and add crushed red pepper flakes if you desire a spicy kick.

Notes

  • Shredding the chicken before adding the escarole allows the flavors to meld and ensures tender protein throughout the stew.
  • Escarole adds a mild, slightly bitter green flavor that complements the rich stew; do not add it too early to avoid overcooking.
  • You can freeze the stew (before adding escarole) in a zipper freezer bag for up to 3 months.
  • To reduce sodium, use low-sodium chicken broth and adjust salt to taste.
  • Serve with crusty bread for a more filling meal, if desired.

Nutrition

Keywords: Italian chicken stew, chicken and rice stew, slow cooker chicken recipe, Instant Pot chicken stew, hearty chicken recipe

Find it online: https://recipeswithmia.com/italian-chicken-and-rice-stew-recipe/