Keldons Recipes | Keldons Cookery

Qty	Unit	Ingredient
2	tablespoons	Vegetable Oil	Vegetable Oil Vegetable oil, pronounced 'VEJ-tuh-buhl oil', is a staple in many kitchens, made from the extraction or chemical treatment of seeds and other plant parts. It's a neutral-flavored oil used for cooking, frying, and Read more...
2	pounds	Chicken Pieces
1/2	teaspoon	Paprika	Paprika Paprika is a spice derived from grinding dried peppers, typically red bell peppers or chili peppers. It boasts a vibrant red color and a complex flavor profile, ranging from mild and sweet to Read more...
1	tablespoon	Cilantro » chopped	Cilantro Cilantro - pronounced 'sih-LAHN-troh' is an herb often used in Mexican, Asian, and Indian dishes. It is known for its fresh, citrusy flavor that some people adore, while others find it tastes like Read more...
1	small	Onion » diced	Onion The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface of Read more...
1	clove	Garlic » crushed	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
1 1/2	cups	Water	Water Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture Read more...
1/2	cup	White wine
3	medium	Tomatoes » diced
1	whole	Chicken Bouillon Cube
1	whole	Bay Leaf	Bay Leaf Bay leaves are oval in shape, measuring about 2 inches to 4 inches in length and tapered to a slender point. These short stemmed, dark green leaves are smooth with a glossy sheen Read more...
1/2	teaspoon	Oregano
1	teaspoon	Vegetable Seasoning
1/2	teaspoon	Basil
1	cup	Celery	Celery Celery is a crunchy, fibrous vegetable with a distinctive, slightly bitter taste, often used in salads, soups, and as a flavoring base in cooking. It's a staple in many kitchens, is known for its Read more...
1/2	cup	Almonds	Almonds Almonds - pronounced 'ALL-munds' are the edible seeds from the fruit of the almond tree. Despite being commonly referred to as nuts, almonds are actually seeds inside the hard shell of the almond Read more...
3/4	cup	Brown rice » short grain
3/4	cup	Wild Rice
2	cups	Peas	Peas Peas are small, green vegetables known for their sweet flavor. They come from the plant Pisum sativum and are harvested in the pod. Known by their sweet, starchy flavor, peas are used in everything Read more...

Prep Time	Process Time	Overall Time
15 Minutes	50 Minutes	1 hour 5 minutes

Directions:

- For the chicken pieces you can use chicken thighs and chicken legs.

1. Heat oil in a large pot over medium heat. Add chicken thighs and legs, browning them for about 10 minutes, turning occasionally to ensure even cooking.

2. Sprinkle paprika over the chicken. Add chopped cilantro, diced onion, and crushed garlic to the pot. Sauté until the onion becomes clear and translucent.

3. Stir in water and white wine to the pot. Add diced tomatoes, crumble the bouillon cube into the mixture, and then add the bay leaf, oregano, mixed vegetable seasoning, and basil. Stir everything to combine thoroughly.

4. Add chopped celery and sliced almonds to the pot, followed by both types of rice, short grain brown rice and wild rice. Stir the mixture well to make sure the rice is evenly distributed in the liquid.

5. Cover the pot and let the mixture simmer for 20 minutes. After 20 minutes, stir the stew to make sure the rice does not stick to the bottom of the pot.

6. Add the peas to the pot and continue to simmer for another 10-20 minutes, or until the rice is fully cooked and most of the liquid has been absorbed.

7. Taste the stew and adjust seasoning with salt and pepper if needed.

8. Once the rice is tender and the chicken is fully cooked, remove the bay leaf and serve the stew hot.

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Stewed Chicken And Rice

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