- 35 minutes
- For 4 people
- € 1.5 / person
- 280kcal per 100g.
How to make stewed chicken . If you are looking for a stew or meat stew that is easy and tasty, this chicken is your recipe.
This recipe for chicken stewed in white wine is very easy to prepare, which always works well. One more variant of the classic chicken rice , but much easier.
It is a classic on the blog and at home, perhaps one of the first recipes I learned to prepare and which I use very often.
A stew that lends itself to tuning with seasonal ingredients, with more or less vegetables, with the sauce with the pieces of vegetables or passed by the Chinese … a base recipe so that you can prepare the perfect chicken stew.
It is a very rich chicken recipe , with very little fat that will make you enjoy its flavor. It will surely become one of your home resources for the whole family.
To accompany this dish we have opted for Sabroz rice . A rice that is always perfect, is super tasty and loose. And of course, don’t forget to buy bread, the sauce is to lick your fingers, yummy.
Preparation of the stewed chicken
- We clean the chicken of remains of fat and remove the skin. In an express pot we heat a splash of olive oil. When the oil is hot, add the chopped chicken and brown it on all sides.
- When the chicken is almost golden, add the peeled and cut onion into 4 parts, the whole and peeled garlic cloves and the thyme.
- Let it cook for 2 or 3 minutes and add the salt and white wine.
- Cook for 5 minutes until the alcohol in the wine has evaporated
- We cover the express pot and cook for 20 minutes. After this time we will have the chicken meat tender and with an abundant amount of sauce.
- We reserve the meat and put practically all the sauce in a bowl.
Preparation of white rice and final presentation
- In a saucepan, heat a splash of olive oil and a whole and peeled clove of garlic.
- When the garlic is golden we remove it and add the rice. We fry the rice for 2 or 3 minutes stirring so that it does not stick to the casserole.
- Add the broth of the chicken stew and supplement with water if necessary until you get 3 parts of liquid for one part of rice.
- We cook the rice until it is ready, checking the salt point in the middle of cooking. We are trying the rice.
- Each rice is a world, if instead of long grain rice you use round rice the result will be better.
- Although a little more cost in the recipe. This variety differs from the rest because it is a grain that does not break when cooked but bulges.
- We serve the rice along with the braised chicken.
It is one of those simple and comforting dishes, a whole recipe for yummy.
If even so with the step by step and the video you are not clear, I leave you a more comprehensive step by step in photos of this chicken with rice recipe so that it comes out yes or yes. Do not hesitate, follow these photos.