Chicken, Wild Rice, and Vegetable Stew

chicken, wild rice, and vegetable stewThe weather in Albuquerque turned considerably cooler this week. I found this recipe for Wild Rice Chowder with Greens in the Relish magazine insert in our newspaper. I added more vegetables than the recipe called for, so it really became more of a stew. It was really good on a cool evening.

Chicken, Wild Rice, and Vegetable Stew
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 tablespoons canola oil
  • 1 pound chicken breast, diced
  • 1 red onion, chopped
  • 2 medium green pepper, chopped
  • 2 small zucchini, chopped
  • 3 cloves garlic, chopped
  • 1 cup uncooked wild rice
  • 2 cups low sodium chicken broth
  • 4 cups water
  • 2 tablespoons flour
  • 1 cup low fat half and half
  • 3 cups 1% milk
  • ½ cup parmesan cheese
  • ½ cup romano cheese
  • salt and pepper to taste
  • 4 cups packed chopped fresh kale
  1. Heat oil in large Dutch oven. Brown chicken breasts. When meat is a little brown, add red onion, green pepper, zucchini, and garlic. Saute for 10 more minutes, until meat is brown and vegetables are soft.
  2. Add rice, saute 2 minutes more.
  3. Add broth and water. Simmer until rice is done, 40-45 minutes.
  4. Combine half and half and 1 cup milk. Add flour and whisk in. Pour into soup. Add remaining milk. Cook until soup is thickened, about 15 minutes.
  5. Add cheese, season with salt and pepper. Cook 5 minutes.
  6. Add kale, cook 5 minutes.

What do you eat on a cool fall night?

Happy eating!


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