Stewed Chicken and Duck with Rice Serves Up a Nutritious Meal

This dish is not only delicious and easy to make, but it is also packed full of protein and other essential nutrients.

Ingredients: 2 cups chicken broth 1 cup long grain rice 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil 1 cup diced onion 1 red bell pepper, diced 2 cloves garlic, minced 1 pound boneless, skinless chicken breasts, cut into small pieces 1/2 cup raisins 1/2 cup dried apricots, chopped 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger duck breasts, cut into small pieces (optional)

Instructions:

In a large pot or Dutch oven, bring the chicken broth to a boil over high heat. Add the rice, salt and black pepper. Stir well to combine. Cover the pot and reduce the heat to low. Simmer for 20 minutes or until the rice is cooked through.

Meanwhile, in a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the onion and bell pepper and sauté for 5 minutes or until soft. Add the garlic and sauté for an additional minute. Add the chicken and sauté for 5 minutes or until cooked through.

Add the raisins, apricots, cinnamon and ginger to the pot of cooked rice. Stir well to combine. Cover the pot again and let it sit for a few minutes so that the flavors can meld together.

Serve equal portions of stewed chicken and duck with rice on individual plates

Get Your Stew on: Chicken and Duck with Rice

This dish is a variation of the Cambodian classic, amok trey.

Ingredients:

1 chicken breast, cut into small pieces 1 duck breast, cut into small pieces 1 onion, diced 3 cloves garlic, minced 1 teaspoon ginger, minced 2 tablespoons oil 3 cups white rice, cooked according to package directions 2 cups chicken broth or water 1 cup coconut milk 1 tablespoon fish sauce 1 teaspoon sugar fresh cilantro leaves for garnish (optional) Lime wedges for serving (optional)

Instructions:

In a large pot or Dutch oven over medium heat, heat the oil until hot. Add the chicken and duck and sauté until browned. Add the onion, garlic, and ginger and cook for 2 minutes more. Add the rice and chicken broth or water and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Stir in the coconut milk, fish sauce, and sugar. Cook for 5 minutes more or until heated through. Serve in bowls with fresh cilantro leaves and lime wedges if desired.

Chicken and Duck Stewed Rice Recipe

Ingredients: 1.5 lb chicken thighs, skinless, boneless 1.5 lb duck breasts, skinless, boneless 1 onion, chopped 2 cloves garlic, minced 1 bell pepper, any color, chopped 4 cups chicken or beef stock 2 cups uncooked white rice 1 teaspoon dried thyme leaves 1/4 teaspoon black pepper 3 tablespoons all-purpose flour 1/2 cup cold water 3 tablespoons extra-virgin olive oil 2 green onions, finely chopped

Instructions:

1. In a large bowl or resealable container, combine the chicken thighs and duck breasts with the onion, garlic and bell pepper. Pour in the stock, then stir in the rice until all of the grains are coated with liquid. Stir in the thyme and black pepper. Seal or cover and refrigerate for at least 4 hours or overnight.

2. When you are ready to cook the Stewed Rice, remove it from the refrigerator and let it come to room temperature before proceeding. Preheat oven to 375 degrees F (190 degrees C).

3. In a small bowl or glass measuring cup, whisk together the flour and cold water until smooth; set aside.

4. Heat olive oil in a large ovenproof skillet over medium-high heat until hot. Add the chicken and duck mixture and cook until browned on all sides; about 8 minutes total. Remove from heat and spoon off any excess fat from the top of the liquid in the pan.

5. Pour off any remaining broth from the skillet; you should have about 1 cup (240 ml). Whisk the reserved flour mixture into the broth until smooth then pour it back into the skillet. Bring to a simmer over medium heat; cooking until thickened slightly.
6. Transfer skillet to preheated oven and bake for 30 minutes or until heated through and bubbly around edges

Comfort Food Alert: Stewed Chicken and Duck Rice bowl on Menu Today

Looking for a hearty and comforting meal today? Check out the stewed chicken and duck rice bowl on our menu. This dish is made with tender chicken and duck meat, slowly cooked in a delicious broth. The rice bowl also includes seasonal vegetables, making it a complete and satisfying meal.

If you're looking for something to warm your soul on a cold day, look no further than our stewed chicken and duck rice bowl. Come by our restaurant today and enjoy this delicious dish!

Satisfy your Soul with this Hearty Stewed Chicken and Duck with Rice

There's nothing like coming home to a hot, hearty meal after a long day. And this stewed chicken and duck with rice is sure to satisfy your soul!

This dish is made with fresh chicken and duck, cooked in a delicious broth with rice. It's the perfect comfort food for those cold winter nights.

So why not give this recipe a try? Your taste buds will thank you!

Ingredients:

1 whole chicken, cut into pieces 1 duck, cut into pieces 1 onion, chopped 3 cloves garlic, minced 1 carrot, peeled and diced 1 celery stalk, diced 1 cup white rice 4 cups chicken broth or water 2 bay leaves 1 teaspoon dried thyme leaves Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, combine the chicken, duck, onion, garlic, carrot, celery, rice, chicken broth or water, bay leaves, thyme leaves, salt and pepper. Bring to a boil over high heat. Reduce the heat to low and simmer for 30 minutes. 2. Remove from the heat and discard the bay leaves. Serve hot. Enjoy!