Gluten-Free Polish Chicken Stew (Krupnik)

Ingredients

• 1.5 lbs Chicken thighs
• 8 cups Chicken broth
• 2 medium Carrots
• 1 large Parsnip
• 2 medium Celery stalks
• 1 medium Onion
• 2 medium Potato
• 0.5 cup Rice
• 2 Bay leaf
• 4 Allspice berries
• 2 tbsp Fresh parsley
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add chicken thighs and brown on all sides. Remove chicken and set aside.
2. 2Add onion, carrots, parsnip, and celery to the pot and sauté until softened, about 5-7 minutes.
3. 3Add chicken broth, bay leaf, allspice berries, salt, and pepper to the pot. Bring to a boil.
4. 4Return chicken to the pot. Reduce heat, cover, and simmer for 30 minutes.
5. 5Remove chicken from the pot and shred with two forks. Return the shredded chicken to the pot.
6. 6Add diced potatoes and rice to the pot. Simmer for another 20 minutes, or until the rice and potatoes are tender.
7. 7Stir in fresh parsley before serving. Adjust seasoning to taste.

Substitutions

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