Chicken and Wild Rice
Savor the comforting flavors of Chicken and Wild Rice, a hearty one-pot meal that combines tender, golden-seared chicken thighs with nutty wild rice and a medley of aromatic vegetables. Simmered in rich chicken broth and seasoned with fragrant herbs like thyme and rosemary, this recipe strikes the perfect balance of earthy and savory. For an extra touch of indulgence, a splash of heavy cream can be added to create a velvety finish. This wholesome dish is ideal for weeknight dinners or cozy family meals, and it’s beautifully garnished with fresh parsley for a burst of freshness. With just 15 minutes of prep and minimal cleanup, this satisfying recipe will become a staple in your kitchen.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 1 cup Wild rice
- 3 cups Chicken broth
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 pieces Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Heavy cream (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium heat.
Season both sides of the chicken thighs with 1 teaspoon salt and 0.25 teaspoon black pepper. Sear the chicken in the skillet for about 3-4 minutes on each side, until golden brown. Remove and set aside.
In the same skillet, add the remaining olive oil and butter. Stir in the diced onion, carrots, and celery. Cook for 7-8 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.
Stir in the wild rice and toast it for 30 seconds to a minute, coating it in the vegetables and seasonings.
Pour in the chicken broth and stir to combine. Nestle the seared chicken thighs back into the skillet, making sure they are partially submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Simmer for 35-40 minutes, or until the wild rice is tender and has absorbed most of the liquid.
If desired, stir in the heavy cream for a creamier texture. Taste and adjust the seasoning with the remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper, if needed.
Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
2459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 5792 mg | 252% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 17.7 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 334 mg | 26% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3008 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
