CHICKEN AND RICE STEW WITH ZUCCHINI

Chicken and Rice Stew with Zucchini image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 medium carrots, peeled and cut into 1/2-inch-thick coins
1/2 small onion, diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon fish sauce
2 medium zucchini, cut into 1/2-inch-thick half-moons
2 cups shredded cooked chicken (store-bought or home-cooked)
2 cups cooked rice (white or brown)

Steps:

Heat the olive oil in a large pot over medium heat. Add the carrots and onion, then season with salt and pepper. Cook, stirring occasionally, until the onions are translucent, 4 to 5 minutes. Sprinkle in the flour and cook, stirring constantly, until the raw flour taste is gone, 1 to 2 minutes. Whisk in the chicken broth and bring to a simmer.
Stir in the soy sauce, fish sauce, and zucchini and cook until the zucchini is al dente, 4 to 5 minutes. Add the chicken and rice and bring everything to a simmer right before serving.