Name: Chicken Rice Stew
Prep time: 15 min
Cook time: 40 min
Ingredients: 3/4 cup White rice (rinsed ); 1 tbsp Extra-virgin olive oil; 1/4 Onion (diced); 1 Green bell pepper (seeded and diced); 2 cloves Garlic (minced ); 3 cups Chicken broth; 1 lb Chicken breast boneless skinless; 1 cup Crushed tomatoes; 4 sprigs Fresh thyme; 1/2 tsp Dried oregano; 3 cups Zucchini (diced small); 4 slices Crusty bread (toasted if desired); 2 tbsp Fresh parsley

Chicken Rice Stew

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Prep Time: 15

Cook Time: 40

Servings: servings

Calories: 426kcal

Ingredients

3/4 cup White rice rinsed
1 tbsp Extra-virgin olive oil
1/4 Onion diced
1 Green bell pepper seeded and diced
2 cloves Garlic minced
3 cups Chicken broth
1 lb Chicken breast boneless skinless
1 cup Crushed tomatoes
4 sprigs Fresh thyme
1/2 tsp Dried oregano
3 cups Zucchini diced small
4 slices Crusty bread toasted if desired
2 tbsp Fresh parsley

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Instructions

Cook the rice according to the directions on the package. Once done, drain any excess water if necessary and season with salt and pepper. Cover with a lid and set aside.
Heat the oil in a pot over medium heat. Add in the onion, peppers, and garlic. Sauté for 3 to 4 minutes. Then add in the broth, chicken, crushed tomatoes, thyme, and oregano. Season with salt and pepper, cover with a lid and bring to a simmer for 20 minutes.
Remove the chicken from the pot, using 2 forks pull the chicken apart to shred. Then return the chicken to the pot and add the zucchini. Simmer for another 10 minutes. Taste and adjust the seasoning with salt if needed.
Ladle into bowls with rice and serve with bread. Garnish with parsley.

Nutrition