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Chicken Wild Rice Dinner

Chicken Wild Rice Dinner

Creamy one pot chicken wild rice dinner with vegetables and herbs
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6

INGREDIENTS

Chicken and seasoning

  • 1.5 lb boneless skinless chicken thighs
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • 2 bay leaves.

Aromatics and vegetables

  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 celery ribs diced
  • 8 oz cremini mushrooms sliced optional
  • 3 garlic cloves minced.

Rice and liquids

  • 1 cup wild rice blend rinsed
  • 4 cups low sodium chicken broth
  • 1 cup water.

Creamy finish

  • 1 cup half and half
  • 2 tbsp all purpose flour
  • 1 cup frozen peas
  • fresh parsley for garnish
  • lemon juice to taste optional.

INSTRUCTIONS

Brown and build base

  • Pat chicken dry and season with salt pepper thyme and rosemary
  • heat olive oil in a large Dutch oven over medium high heat and sear chicken until lightly browned about 3 minutes per side then transfer to a plate
  • add butter then saute onion carrots celery and mushrooms until softened about 6 to 8 minutes then stir in garlic for 30 seconds.

Simmer and cook rice

  • Stir in wild rice blend and toast for 1 minute then add chicken broth water and bay leaves
  • return chicken and any juices to the pot
  • bring to a simmer then cover and cook on low until rice is tender and chicken reaches 165 F about 40 to 45 minutes stirring once or twice.

Thicken and finish

  • Whisk flour into half and half until smooth then stir into the pot
  • simmer uncovered 3 to 5 minutes until lightly thickened
  • stir in peas until heated through then remove bay leaves and adjust salt pepper and optional lemon juice
  • rest 5 minutes and garnish with parsley.

Notes

1. Use rotisserie chicken and add it after the rice is tender to reduce cook time; Swap chicken thighs for chicken breast and reduce simmer time to avoid drying; Substitute milk for half and half for a lighter version; Use cornstarch instead of flour by mixing 1 tbsp cornstarch with 2 tbsp water and stirring in at the end; If rice is still firm add 0.5 cup broth and simmer 5 to 10 minutes longer

Nutrition

Calories: 460kcal | Carbohydrates: 38g | Protein: 30g | Fat: 21g