Savory Stewed Chicken with Rice and Coleslaw

Steps

1. 1

   Prepare the chicken by patting the pieces dry and seasoning them with salt and black pepper.

2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden, then remove and set aside.

3. 3

   In the same pot, sauté the diced onion and minced garlic until softened and fragrant, about 3-5 minutes.

   Start 3-minute timer
4. 4

   Add the crumbled beef bouillon cube and dried herbs to the pot, stirring to incorporate into the aromatics.

5. 5

   Return the chicken to the pot. Add enough water to partially submerge the chicken, bring to a simmer, then cover and cook for 30-35 minutes until the chicken is tender and cooked through.

   Start 30-minute timer
6. 6

   While the chicken stews, rinse the white rice until the water runs clear. Cook the rice according to package instructions (typically 2 cups rice to 4 cups water) until fluffy.

7. 7

   Prepare the coleslaw by combining the shredded cabbage and grated carrot in a medium bowl. Fold in the mayonnaise until well-combined and creamy. Season with a pinch of salt if desired.

8. 8

   Serve the stewed chicken over a bed of white rice with a generous side of coleslaw.