Chicken with White and Wild Rice

Chicken with White and Wild Rice

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Once a week Jules and I throw axes in a competitive axe throwing league. So on league nights we need something quick and easy for supper.

A recipe with Chicken, White and Wild Rice - Wild Rice!!!! This stuff is so good - no - It’s GREAT! The combination in this recipe makes a super tasty and easy one pot meal that will blow you away.

Although the recipe doesn't call for it... Throw in a Bay Leaf.

Here are all of our Chicken Thigh Recipe Ideas.

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Chicken with White and Wild Rice
Wild Rice!!!! This stuff is so good - no - It’s GREAT!
Ingredients
  • ½ cup (80g) wild rice
  • 6 bone in skin on chicken thighs
  • Salt and pepper
  • 1 Tbsp (15 mL) olive oil
  • 1 or 2 (about 50g) shallots
  • 1 stalk celery
  • 1 (about 100g) carrot
  • 12 ounces (350g) mushrooms
  • 2 cloves garlic
  • 1 cup (185g) long grain rice - basmati
  • 1 tsp (5 mL) dried thyme
  • 3 cups (750 mL) chicken broth
Instructions
Preheat oven to 350ºF (180ºC)Place wild rice in a heat proof bowl and cover with boiling water.Season the chicken on both sides with salt and pepper.Brown chicken on both sides in an oven proof pan or braiser over high heat, with a splash of oil.While chicken browns, dice the celery, carrot, and mushrooms.Mince the shallot.Transfer browned chicken to a plate.In the same pan; sauté the celery, carrot, shallot, and mushrooms until translucent.Stir in the basmati, and drained wild rice.Stir in the thyme, and continue to cook for 2-3 minutes.Stir in the chicken stock and bring to a boil.Return the chicken to the pan, skin side up and then transfer to oven.Bake for 35 - 40 minutes or until chicken is cooked through.
Details
Prep time: Cook time: Total time: Yield: 4 servings
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