Instructions:
Sauté Vegetables:
Heat olive oil in a large pot over medium heat.
Add chopped onions and carrots. Sauté until the onions are translucent and the carrots are tender, about 5-7 minutes.
Cook Chicken:
Add the chicken chunks to the pot. Cook until the chicken is no longer pink, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Season:
Season with salt, black pepper, lemon pepper, dried parsley, dill weed, chives, white pepper, and cayenne pepper. Start with small amounts and adjust to taste.
Add Liquid:
Pour in 4 cups of water. Bring to a boil, then reduce heat and cover. Simmer for about 30 minutes.
Add Rice and Greens:
Stir in the washed rice and optional leafy greens. Cover and cook for another 30 minutes, or until the rice is tender and the flavors are well blended.
Finish:
If desired, stir in a teaspoon of sesame oil and a small amount of seaweed (if using).
Taste and adjust seasoning as needed. Optionally, add a splash of soy sauce to individual bowls before serving.
Serve:
Ladle the stew into bowls and enjoy hot.
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