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 shallots (about 50g)
1 stalk celery
1 small carrot (about 100g)
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
Method:
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.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
