Comforting creamy chicken mushroom and rice stew loaded with shallots, sweet corn, and bell pepper. Easy one pot deal to whip up for the family!
Time: 45 min
2 boneless skinless chicken breasts
1 lb of mushrooms ( I used baby Bella)
1 bell pepper
1 cup of sweet corn kernels (fresh, frozen, or canned)
2 garlic cloves.
4 cups of chicken broth
1 cup of heavy cream
1 1/2 cups of long grain rice ( I used a blend of jasmine and wild)
1 tablespoon of butter
splash of white wine (optional)
old bay seasoning.
salt and pepper
Soup pot with lid.
Prep ingredients: Chop shallots and garlic fine, rinse and slice mushrooms, and dice bell pepper into small pieces. Take chicken breasts and liberally season with old bay, salt, and pepper on all sides.
Add a tablespoon of butter and olive to pot. Keep stove on high heat and add in shallots, garlic, corn, and peppers to sauté. When sautéed veggies are fragrant add in mushrooms and fresh thyme leaves to taste. Allow mushrooms to cook down a bit before placing chicken breasts in pan. Push the veggies to the side so chicken can be directly on the pan to sear. Allow to sear for about 2 minutes before flipping over to sear on the other side.
Pour in chicken broth, and a splash of wine (about a 1/8 cup) if using.
Allow to come to a boil before turning to simmer and cover with lid. Allow to simmer for about 20-25 minutes until chicken is cooked through. Remove chicken from soup, place on cutting board and shred up using 2 forks. Put chicken back into soup.
Add rice and cover with lid again for about another 20 minutes until rice is tender and absorbed most of the liquid.
Last step is to stir in the cream. Check that the flavor is there, add in more old bay and thyme if necessary.
Serve and enjoy!