This Spicy Chicken and Rice Stew is a comforting one-pot meal with a kick. It simmers together for incredible flavor and creamy texture. The heat is adjustable, making this stew a versatile weeknight favorite.
Craving a delicious Spicy Chicken and Rice Stew? You've come to the right spot! From Stew favorites to amazing Chicken Recipes recipes, there's something here for everyone.
Why You’ll Love This Spicy Chicken and Rice Stew
- One-pot wonder: Everything cooks together for maximum flavor and minimal cleanup.
- Adjustable spice: Easily dial the heat up or down to suit your preference.
- Flexible & forgiving: Adapt with different chicken cuts or extra veggies.
- Great leftovers: Flavors deepen overnight for an easy meal prep star.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1.5 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4–1/2 tsp cayenne pepper (adjust to your heat preference)
- 1 cup long-grain white rice, rinsed
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Tools: A large Dutch oven or heavy-bottomed pot with a tight-fitting lid is essential here.
Notes: Chicken thighs stay juicier than breasts. Rinsing the rice prevents a gummy texture.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 12 g |
| Carbs: | 45 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Why rinse the rice? This is a small step with a big impact. Rinsing washes away the surface starch, which prevents the rice from releasing too much starch into the stew and making it overly thick and sticky. You want a creamy consistency, not a paste-like one.
- Can I use chicken breasts? You absolutely can, but keep a close eye on the cooking time. Breast meat is leaner and can dry out if overcooked. I’d recommend reducing the simmering time by about 5-7 minutes and checking for doneness earlier.
- Don’t be shy with the seasoning. Because you’re adding raw rice and a fair amount of liquid, you need to season the broth well from the beginning. Taste and adjust the salt and pepper after you’ve added the broth but before you add the rice. The flavors will mellow as they cook, so it should taste a tiny bit too salty at that stage.
- The power of the bay leaf. It might seem like a small, dried leaf, but it adds a subtle, almost floral depth that really ties the other spices together. Just remember to fish it out before serving—no one wants to bite into that!
How to Make Spicy Chicken and Rice Stew
Step 1: Pat your chicken thighs dry with a paper towel and season them generously with salt and pepper. This step is crucial for getting a nice sear and building a flavorful foundation. Heat the olive oil in your Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if needed to avoid crowding the pan. You’re not cooking it through here—just browning it on all sides, which should take about 5-6 minutes total. Remove the chicken to a plate and set it aside; it will finish cooking later.
Step 2: Reduce the heat to medium and add the diced onion to the same pot. You’ll notice all those browned bits (the fond) left from the chicken—that’s pure flavor gold! Sauté the onion for about 5 minutes until it becomes soft and translucent. Now, add the minced garlic and cook for another minute until it becomes incredibly fragrant. Be careful not to let the garlic burn, as it can turn bitter.
Step 3: Push the onions and garlic to one side and add the tomato paste to the cleared spot in the pot. Let it cook for about a minute, stirring in that one area. This “toasts” the tomato paste, deepening its flavor and removing any raw, tinny taste. Now, sprinkle in all your spices—the smoked paprika, chili powder, cumin, and cayenne. Stir everything together for 30 seconds until the spices are well incorporated and the whole kitchen smells amazing.
Step 4: Add the rinsed rice to the pot and stir it vigorously, coating every grain in the spiced onion and oil mixture. Toasting the rice like this for a minute or two helps it stay separate and absorb liquid more evenly later. Now, pour in the chicken broth and the can of diced tomatoes with their juices. Scrape the bottom of the pot with your spoon to lift all those delicious browned bits. Add the bay leaf and return the seared chicken (and any accumulated juices) back to the pot.
Step 5: Give everything one good, final stir, then bring the stew to a lively boil. Once it’s bubbling, immediately reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 20-25 minutes. Do not lift the lid during this time! You need to trap the steam inside to properly cook the rice. The stew is done when the rice is tender and has absorbed most of the liquid, creating a thick, spoonable consistency.
Step 6: Turn off the heat and let the stew sit, still covered, for about 5-10 minutes. This resting period is key—it allows the rice to steam to perfect tenderness and the stew to thicken up just a bit more. After resting, remove the lid, find and discard the bay leaf, and give it a taste. Adjust the seasoning with more salt, pepper, or even a pinch of cayenne if you want more heat. Garnish with fresh chopped parsley or cilantro for a bright, fresh finish before serving.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months; thaw overnight in fridge before reheating.
- Reviving: Reheat gently with a splash of broth or water to restore saucy consistency.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing counterpoint to the rich, spicy stew, cleansing the palate between bites.
- Warm, crusty bread or fluffy naan — You’ll want something to scoop up every last bit of the savory broth from the bottom of the bowl. It’s non-negotiable for the ultimate experience.
- Garlicky sautéed greens — Something like kale or spinach, quickly wilted with a bit of garlic, adds a nutritious and flavorful side that complements the stew’s heartiness.
Drinks
- A cold, crisp lager — The carbonation and mild bitterness of a good lager cut through the spice and richness of the stew beautifully, making each spoonful taste new again.
- Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help temper the heat, especially if you’ve been generous with the cayenne.
- A lightly oaked Chardonnay — The slight creaminess and notes of vanilla in the wine can stand up to the spices and provide a lovely, smooth contrast.
Something Sweet
- A scoop of vanilla bean ice cream — The classic, creamy coldness of vanilla is the perfect soothing finish after a meal with a bit of a kick. It’s a simple, timeless pairing.
- Orange and almond cake — The bright citrus and nutty flavor of this cake feel sophisticated and light, offering a sweet ending without being too heavy.
- Dark chocolate-dipped strawberries — The bittersweet chocolate and juicy fruit are a quick, elegant, and refreshing way to end your spicy meal on a high note.
Top Mistakes to Avoid
- Mistake: Not browning the chicken properly. Taking the time to get a good sear on the chicken is what builds the foundational flavor of the entire stew. If you skip this or rush it, you’re missing out on a ton of savory depth.
- Mistake: Lifting the lid while the rice is cooking. I know it’s tempting to take a peek, but this releases the essential steam and can result in unevenly cooked, crunchy rice. Trust the process and keep that lid on for the full 20-25 minutes.
- Mistake: Forgetting to rinse the rice. I’ve messed this up before too, and you’ll end up with a stew that’s unpleasantly thick and gummy rather than creamy and distinct. A quick rinse under cold water makes all the difference.
- Mistake: Underseasoning the cooking liquid. Remember, the rice will absorb a lot of that salt and flavor. If the broth doesn’t taste seasoned enough before you add the rice, the final dish will taste bland.
Expert Tips
- Tip: For an even deeper flavor, use homemade chicken stock if you have it. The gelatin in a good homemade stock gives the stew a luxurious, velvety mouthfeel that’s hard to beat.
- Tip: If you find your stew is a bit too thick after resting, you can stir in a splash of additional hot broth or water to loosen it to your desired consistency. It’s an easy fix!
- Tip: Let the stew rest off the heat for a full 10 minutes before serving. This isn’t just waiting time—it’s a crucial final cooking step that allows the rice grains to fully set and absorb any remaining liquid, ensuring perfect texture.
- Tip: For a vibrant, fresh finish, stir in a big handful of chopped fresh spinach or kale during the last 5 minutes of the resting period (after the heat is off). The residual heat will wilt the greens perfectly, adding color and nutrients.
FAQs
Can I make this Spicy Chicken and Rice Stew in a slow cooker?
Absolutely! Brown the chicken and sauté the onions and garlic in a skillet first to build flavor, then transfer everything to your slow cooker. Add the rice, broth, tomatoes, and spices, and give it a stir. Cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the rice is tender. The texture will be a bit softer than the stovetop version, but it’s just as delicious and incredibly convenient.
How long do leftovers last, and how should I reheat them?
Leftovers will keep beautifully in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb liquid, so it will thicken significantly. Reheat it gently on the stovetop over medium-low heat, stirring frequently and adding a splash of broth or water to bring it back to a saucy consistency. You can also reheat it in the microwave in 60-second bursts, stirring between each.
My stew came out too spicy! How can I tone it down?
Don’t worry, this is an easy fix! Stir in a tablespoon or two of plain yogurt, sour cream, or even a splash of heavy cream or coconut milk. The dairy fat will help mellow the heat and add a lovely creaminess. Serving it with a side of bread or rice to help dilute the spice on your palate also works wonders.
Can I use brown rice instead of white rice?
You can, but it requires a significant adjustment. Brown rice takes much longer to cook and requires more liquid. I’d recommend increasing the broth to about 5 cups and extending the simmering time to 45-50 minutes. You may need to add the chicken later in the process to prevent it from overcooking and becoming tough.
Is it possible to make this dish ahead of time?
Yes, but with one caveat. The rice will continue to absorb liquid as it sits, so a stew made a day ahead will be very thick. I recommend making the base (through Step 4) ahead of time, but wait to add the rice and simmer until just before you’re ready to serve. Alternatively, you can make it fully, and when reheating, simply add more broth to loosen it up to your liking.
Spicy Chicken And Rice Stew
Make this easy Spicy Chicken and Rice Stew for a flavorful one-pot meal. Adjust the heat to your taste and enjoy a comforting dinner. Get the recipe now!
Ingredients
For the Ingredients
-
1.5 lbs boneless, skinless chicken thighs (cut into 1-inch chunks)
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1 tbsp olive oil
-
1 large yellow onion (diced)
-
4 cloves garlic (minced)
-
1 tbsp tomato paste
-
1.5 tsp smoked paprika
-
1 tsp chili powder
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0.5 tsp ground cumin
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0.25–0.5 tsp cayenne pepper (adjust to your heat preference)
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1 cup long-grain white rice (rinsed)
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4 cups chicken broth
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1 can diced tomatoes (14.5 oz, undrained)
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1 bay leaf
-
Salt and freshly ground black pepper (to taste)
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Fresh parsley or cilantro (for garnish (optional))
Instructions
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Pat your chicken thighs dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if needed to avoid crowding the pan. You’re not cooking it through here—just browning it on all sides, which should take about 5-6 minutes total. Remove the chicken to a plate and set it aside; it will finish cooking later.01
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Reduce the heat to medium and add the diced onion to the same pot. Sauté the onion for about 5 minutes until it becomes soft and translucent. Now, add the minced garlic and cook for another minute until it becomes incredibly fragrant. Be careful not to let the garlic burn, as it can turn bitter.02
-
Push the onions and garlic to one side and add the tomato paste to the cleared spot in the pot. Let it cook for about a minute, stirring in that one area. Now, sprinkle in all your spices—the smoked paprika, chili powder, cumin, and cayenne. Stir everything together for 30 seconds until the spices are well incorporated and the whole kitchen smells amazing.03
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Add the rinsed rice to the pot and stir it vigorously, coating every grain in the spiced onion and oil mixture. Toasting the rice like this for a minute or two helps it stay separate and absorb liquid more evenly later. Now, pour in the chicken broth and the can of diced tomatoes with their juices. Scrape the bottom of the pot with your spoon to lift all those delicious browned bits. Add the bay leaf and return the seared chicken (and any accumulated juices) back to the pot.04
-
Give everything one good, final stir, then bring the stew to a lively boil. Once it’s bubbling, immediately reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 20-25 minutes. Do not lift the lid during this time! The stew is done when the rice is tender and has absorbed most of the liquid, creating a thick, spoonable consistency.05
-
Turn off the heat and let the stew sit, still covered, for about 5-10 minutes. This resting period is key—it allows the rice to steam to perfect tenderness and the stew to thicken up just a bit more. After resting, remove the lid, find and discard the bay leaf, and give it a taste. Adjust the seasoning with more salt, pepper, or even a pinch of cayenne if you want more heat. Garnish with fresh chopped parsley or cilantro for a bright, fresh finish before serving.06
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