Spiced Chicken and Rice Stew Recipe
Ali Segersten
When the weather cools, having recipes for warming, nourishing, gluten-free soups and stews is essential. This chicken and rice stew can also be made vegan by replacing the chicken with kidney beans or pinto beans. Sometimes I make two versions of the same meal for the vegan in our house, though other times we usually have enough leftovers to have a complete meal.
Today's recipe can be made in a snap if your rice is precooked. We almost always have leftover cooked grains hanging around the kitchen which makes dinners go quickly and easily. I like to use short grain brown rice in this stew but I imagine long grain rice or even quinoa would work too.
Serving some sort of raw veggie salad with a stew like this helps to digest the meal. A quick cabbage slaw made from chopped savoy cabbage, grated carrots, chopped parsley, and fresh corn off the cob is quite delicious. I make a dressing that is almost identical to the dressing I use for my Spring Slaw, only replacing the apple cider vinegar with champagne vinegar.
About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
Email updates.
Add Comment