Welcome to another exciting edition of R2PxDESIGN’s Recipe Box. Today, we are going to be learning how to make a delicious and vibrant Lemon Rainbow Stew. This recipe is perfect for a wellness reset or those chilly evening dinners when you want something hearty, warm, and full of flavor. So, let’s dive right in!
Ingredients
The ingredients for our Lemon Rainbow Stew are simple and fresh. You’ll need the juice of one lemon, parsley and dill to taste, one or two boxes of low sodium chicken broth, rice, a chicken thigh, rainbow carrots, sweet onion, garlic, and cubed bread. Plus, don’t forget the essential seasonings – salt and pepper.
4 chicken thighs
One cup white rice
4 large rainbow carrots
3 stalks Kale
Cubed Bread (enough for croutons)
1 box Low sodium Chicken Broth
2 Lemons
1/3 Sweet Yellow Onion
Garlic
Parsley
Dill
Salt
Pepper
Butter
Olive Oil
Serves 4
Cook time Approximately 1 hr
Preparation
Cooking The Chicken
Start by cooking the chicken thighs on a medium flame with oil, salt, and pepper until they reach an internal temperature of 165 degrees, flipping halfway. This should be about 20 minutes or so, in total. Once cooked, reserve them on a paper towel and sprinkle with salt, pepper and parsley. Set aside and reserve the pan with juices for later use.
Preparing The Rice
While the chicken is cooking, you can move on to preparing the rice. Cook the rice according to the instructions on the package. Once it’s ready, add it to the pot, season with salt and pepper.
Sautéing The Vegetables
Next, in a stockpot, sauté the sliced rainbow carrots and chopped sweet onion with garlic, in oil. Once the onions become translucent, add the low sodium chicken broth, and the juice of one lemon, and let it simmer for about 10 minutes. Sprinkle in hefty dashes of dill and parsley, and salt and pepper to taste.
Adding The Final Touches
In the pan you reserved with the juices, add butter and scrape the browned bits from the bottom. If it’s too watery in the pan, you can pour out some of the liquid before adding butter and scraping the bottom. Add the cubed bread (any will do from your bread stash) and turn on medium high until toasted, about 10 minutes. Make sure to turn the croutons frequently so they don’t burn. Drain on paper towel lined plate and add a spritz of lemon, shakes of parsley, and salt and pepper to taste. Reserve for topping.
Chop kale and add to stockpot of stew along with cooked rice and chicken thighs. Bring the temp up and then return to simmer on low and cover. 10 minutes is all it needs to blend the flavors. Serve immediately.
Serving
To serve the stew, squeeze lemon wedges over it to add an extra burst of lemon flavor. Serve the stew with the chicken thigh, colorful veggies, and croutons on top. This recipe serves 4 but can easily serve 8 people, depending on portion sizes, and takes about an hour to prepare and cook. To increase the amount of portions, double the rice, stock, lemon, spices and seasoning, and add more chicken thighs. I like that everyone get one thigh, that pulls apart easily in their bowl. To make it more soupy, decrease the rice and shred the chicken in advance.
Conclusion
And there you have it – a vibrant, hearty, and flavorful Lemon Rainbow Stew. Perfect for those chilly evenings when you’re craving something warm and comforting. Thanks for joining us in this cooking adventure. Stay tuned to R2PxDESIGN for more exciting recipes!
Connect with us
For more delicious recipes and exciting cooking adventures, follow us on our social media handles @r2pxdesign. You can also visit our website at www.r2pxdesign.com. Happy cooking!
Leave a Reply