Lowcountry Chicken Stew over Brown Rice

Lowcountry Chicken Stew is the kind of slow, comforting Southern dish that feels like it’s been simmering all day — tender chicken, soft vegetables, and a rich, savory broth that settles deep and warms you through. Served over nutty brown rice, it’s humble, nourishing, and full of that coastal Carolina soul. One bowl feels steady, comforting, and like a meal meant to be shared.

Ingredients
2 lbs bone-in chicken thighs or drumsticks
2 tablespoons oil or butter
1 small onion, diced
2 ribs celery, sliced
2 carrots, sliced
2 cloves garlic, minced
3 cups chicken broth
1 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1 bay leaf
2 cups cooked brown rice

Instructions
Season chicken with salt, pepper, paprika, and thyme.
Heat oil or butter in a large pot over medium-high heat.
Brown the chicken on all sides, then remove and set aside.

Add onion, celery, and carrots to the pot and cook until softened.
Stir in garlic and cook 30 seconds.

Pour in chicken broth and water, scraping up any browned bits.
Add bay leaf and return chicken to the pot.
Bring to a gentle boil, then reduce heat to low.
Cover and simmer 40–50 minutes, until chicken is tender and the stew is rich.

Remove chicken, shred the meat, and discard skin and bones.
Return shredded chicken to the pot and simmer 5 minutes more.
Remove bay leaf and adjust seasoning.

Serve hot ladled over brown rice — simple, soulful, and deeply Southern.