Chicken and Tomato Rice Stew with Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 lb (about 6) bone-in, skin-on chicken thighs
• 1 1/2 tsp kosher salt, plus more to taste; 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced (about 1 cup)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 3 cups low-sodium chicken broth
• 1 cup water
• 1 cup long-grain white rice, rinsed
• 1 tsp dried oregano; 1/2 tsp dried thyme; 1 bay leaf
• 2 tbsp chopped fresh parsley (for serving)

Do This

• 1) Season chicken with salt and pepper; sear in olive oil until deeply browned.
• 2) Sauté onion and carrots in the same pot until softened; add garlic.
• 3) Stir in tomato paste and herbs; cook 1 minute to deepen flavor.
• 4) Add crushed tomatoes, broth, and water; bring to a simmer.
• 5) Nestle chicken in; cover and simmer 20 minutes.
• 6) Stir in rinsed rice; cover and simmer 18 minutes, until rice is tender and chicken is 165°F.
• 7) Rest 5 minutes off heat; remove bay leaf, garnish with parsley, and serve.

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Why You’ll Love This Recipe

• One-pot comfort food that feels hearty and satisfying without being fussy.
• Big tomato flavor balanced by sweet carrots, onion, and gentle herbs.
• The rice cooks right in the stew, turning the broth thick and spoonable.
• Leftovers reheat beautifully for easy lunches and cozy dinners.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 4 garlic cloves, 1 small bunch fresh parsley
• Dairy: Optional: Parmesan cheese (for serving)
• Pantry: Olive oil, tomato paste, 1 (28 oz) can crushed tomatoes, low-sodium chicken broth, long-grain white rice, kosher salt, black pepper, dried oregano, dried thyme, bay leaf

Full Ingredients

Chicken and Seasoning

• 2 lb bone-in, skin-on chicken thighs (about 6 thighs)
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil

Aromatics and Vegetables

• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, diced (about 1 cup)
• 4 garlic cloves, minced

Tomato Broth and Herbs

• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 3 cups low-sodium chicken broth
• 1 cup water
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• Optional: 1/4 tsp crushed red pepper flakes (for gentle heat)

Rice and Finishing

• 1 cup long-grain white rice, rinsed until water runs mostly clear and well-drained
• 2 tbsp chopped fresh parsley (for serving)
• Optional: 1 tbsp lemon juice (to brighten right before serving)
• Optional: 1/4 cup grated Parmesan (for serving)

Step-by-Step Instructions

Step 1: Season and sear the chicken

Pat the chicken thighs dry with paper towels (this helps them brown). Season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Heat a large, heavy pot (a Dutch oven works great) over medium-high heat for 2 minutes. Add 2 tbsp olive oil. Place the chicken thighs in the pot skin-side down and sear for 6–8 minutes, until the skin is deeply golden and releases easily. Flip and sear the second side for 2 minutes.

Transfer chicken to a plate. Leave the rendered fat and browned bits in the pot (that’s flavor).

Step 2: Soften the onion and carrots

Reduce heat to medium. Add the diced onion and carrots to the pot. Cook, stirring and scraping up browned bits, for 6–8 minutes until the onion softens and turns translucent.

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t scorch.

Step 3: Bloom the tomato paste and herbs

Add 2 tbsp tomato paste, 1 tsp dried oregano, 1/2 tsp dried thyme, and the optional 1/4 tsp red pepper flakes. Stir and cook for 1 minute. The paste should darken slightly and smell richly tomato-forward.

Step 4: Build the tomato-rich broth

Pour in the 28 oz crushed tomatoes, 3 cups chicken broth, and 1 cup water. Stir well, scraping the bottom of the pot to dissolve any browned bits.

Add the bay leaf and bring the stew up to a gentle simmer over medium-high heat.

Step 5: Simmer the chicken until tender

Return the chicken thighs to the pot, nestling them into the liquid (skin-side up is ideal so it stays as crisp as possible). Once the liquid returns to a simmer, reduce heat to medium-low.

Cover and simmer for 20 minutes, keeping the stew at a gentle, steady simmer (not a hard boil).

Step 6: Add rice and cook until thick and satisfying

Uncover and stir in the 1 cup rinsed long-grain white rice around the chicken. Cover again and continue to simmer on medium-low for 18 minutes, or until the rice is tender.

Check the chicken for doneness with an instant-read thermometer inserted into the thickest part (avoid the bone). It should reach 165°F (74°C). If needed, simmer for an additional 3–5 minutes.

Step 7: Rest, adjust, and serve

Turn off the heat and let the pot rest, covered, for 5 minutes. This gives the rice a moment to finish absorbing liquid and helps the stew thicken.

Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. For a brighter finish, stir in the optional 1 tbsp lemon juice.

Ladle into bowls, making sure each serving gets chicken, rice, and vegetables. Sprinkle with chopped parsley and, if you like, grated Parmesan.

Pro Tips

• Rinse the rice: A quick rinse removes surface starch so the stew thickens nicely without turning gummy.
• Keep it at a gentle simmer: A hard boil can make the rice cook unevenly and can toughen chicken.
• Want thicker stew? After the rice is tender, simmer uncovered for 2–4 minutes, stirring often.
• Want more brothy stew? Stir in an extra 1/2 cup hot broth at the end.
• Skin texture note: Searing adds great flavor, but simmering softens chicken skin. For crisper skin, use skinless thighs, or briefly broil the thighs separately after cooking.

Variations

• Boneless chicken version: Use 2 lb boneless, skinless chicken thighs. Sear for 3–4 minutes per side, then simmer 12 minutes before adding rice (to avoid overcooking).
• Smoky stew: Add 1 tsp smoked paprika with the tomato paste, and finish with a drizzle of olive oil.
• Greens at the end: Stir in 3 cups baby spinach during the final rest until wilted.

Storage & Make-Ahead

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. The rice will continue to absorb liquid, so add a splash of broth or water when reheating.

Freeze: Freeze for up to 3 months. For best texture, thaw overnight in the fridge and reheat gently on the stove over medium-low, adding liquid as needed.

Make-ahead tip: If you know you want leftovers with the best rice texture, cook the stew base (everything except the rice) and refrigerate up to 2 days. When ready to eat, reheat to a simmer, stir in the rinsed rice, and cook for 18 minutes.

Nutrition (per serving)

Approximate, per 1/6 of recipe: 520 calories, 34 g protein, 48 g carbohydrates, 20 g fat, 5 g fiber, 820 mg sodium.