Fried Chicken Stew and Rice

Get ready to savor the ultimate comfort food with this Fried Chicken Stew and Rice recipe, a delicious medley of crispy, golden chicken thighs nestled in a rich and hearty vegetable stew, all served atop a fluffy bed of white rice. Featuring perfectly spiced fried chicken marinated in tangy buttermilk and coated in Cajun-seasoned flour, this dish combines the best of Southern-inspired cooking with the soul-warming flavors of a tomato-based stew brimming with onions, carrots, celery, and bell peppers. Slow-simmered in chicken stock with fragrant herbs like thyme and bay leaves, the velvety stew complements the crispy chicken for a perfect balance of textures and flavors. Whether you’re hosting a cozy family dinner or treating yourself to a weekend indulgence, this recipe delivers a satisfying meal in every bite. Perfect for fans of hearty, home-cooked feasts, this classic combination is easy to prepare and sure to become a favorite!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs
• 2 cups Buttermilk
• 2 cups All-purpose flour
• 2 tablespoons Cajun seasoning
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 3 cups Vegetable oil
• 1 large Onion
• 4 cloves Garlic cloves
• 2 tablespoons Tomato paste
• 4 cups Chicken stock
• 1 15-ounce can Diced tomatoes
• 2 Bay leaves
• 1 teaspoon Thyme
• 4 cups Cooked white rice
• 2 medium Carrots
• 2 stalks Celery stalks
• 1 medium Bell pepper

Directions

Step 1

In a large bowl, combine buttermilk, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir to mix.

Step 2

Place the chicken thighs into the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover and marinate for at least 1 hour or overnight in the refrigerator.

Step 3

In a shallow dish, combine the flour, Cajun seasoning, paprika, and the remaining 1 teaspoon of salt. Mix well.

Step 4

Heat the vegetable oil in a large skillet or Dutch oven over medium heat until it reaches 350°F (175°C).

Step 5

Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour mixture, ensuring even coverage.

Step 6

Fry the chicken in batches for about 10-12 minutes per side or until golden brown and fully cooked. Use a thermometer to check that the internal temperature reaches 165°F (74°C). Drain on a plate lined with paper towels.

Step 7

In a large pot, heat 1 tablespoon of the frying oil over medium heat. Add diced onion, minced garlic, chopped carrots, celery, and bell pepper. Sauté until softened, about 5 minutes.

Step 8

Stir in the tomato paste and cook for 1-2 minutes until the paste darkens slightly.

Step 9

Add the chicken stock, diced tomatoes, bay leaves, and thyme. Stir to combine.

Step 10

Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes, stirring occasionally.

Step 11

Place the fried chicken into the stew and simmer for another 10 minutes to allow the flavors to meld.

Step 12

Serve the stew and chicken over a bed of cooked white rice. Garnish with freshly chopped herbs if desired.

Nutrition Facts

Serving size	4983.6 grams (4983.6g)

Amount per serving	% Daily Value*
Calories	9907

Total Fat 762.30g	977%
Saturated Fat 129.00g	645%
Polyunsaturated Fat 404.90g
Cholesterol 985mg	328%
Sodium 12219mg	531%
Total Carbohydrate 455.60g	166%
Dietary Fiber 25.90g	93%
Total Sugars 53.20g
Protein 352.40g	705%

Vitamin D 317IU	1584%
Calcium 1061mg	82%
Iron 38mg	211%
Potassium 4967mg	106%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.0%

Protein: 14.0%

Carbs: 18.1%