Pan method — keeps the sauce thick and rich while gently reheating the chicken and veggies.
Chicken Stew with Brown Rice
Meal credits 1
A classic island-style chicken stew slow-simmered with carrots, potatoes, and herbs in a rich tomato-based broth, served with hearty brown rice. Comforting, flavorful, and perfect any day of the week.
Ingredients
Organic chicken breast, almond flour, garlic, bay leaf, paprika, seasoning, organic chicken broth, potato, carrot, celery, tomato paste, brown rice, Worcestershire sauce, red wine, cilantro, olive oil & onion.
| Nutrient | Unit | Value |
|---|---|---|
| Calories | kcal | 557 |
| Fat | Grams | 19 |
| Carb | Grams | 47 |
| Protein | Grams | 45 |
Heating Instructions
Add a drizzle of shoyu or a pinch of green onions before serving. Pair with a side of poi or bread to soak up all the stew goodness.
Heat 2½–3½ minutes on medium-high, covered or vented. Stir halfway to heat evenly. Let rest 1 minute before serving.
Not recommended — air fryer will dry out the stew.
Preheat to 350°F. Transfer stew and rice to an oven-safe dish, cover with foil, heat 12–14 minutes until hot. Stir gently before serving.
Heat 1 tsp oil in a pan on medium-low. Add stew and rice, stirring occasionally for 4–5 minutes until hot and steamy.