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Shredded chicken, rice & vegie stew


  • Place the chicken, leeks, celery, carrots, garlic, bay leaves, stock and seasonings in a large heavy-bottomed pot. Stir, bring to the boil and gently simmer for about 20 mins until the chicken is tender. Then remove the chicken and set aside to cool.
  • Turn the heat up and add the cabbage, zucchini and rice to the pot. Mix well and rapidly simmer for about 10-12 mins until the rice is tender.
  • Shred the chicken and return to the pot with the peas and parsley. Stir and briefly cook until heated through.


  • 8 boneless, skinless chicken thighs
  • 3 leeks, sliced
  • 2 celery stalks, sliced
  • 2 medium carrots, sliced
  • 1 garlic clove, crushed
  • 2 bay leaves
  • 1½ litres chicken stock
  • freshly ground salt & pepper
  • ½ Savoy cabbage, sliced
  • 2 medium-large zucchini, diced
  • ¾ cup long grain rice
  • ½ cup frozen peas
  • 1 tbsp freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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