The Ultimate Chicken and Wild Rice Recipe
This one-pan dish combines tender chicken thighs, nutty wild rice, and vibrant vegetables for a comforting meal that's perfect for weeknights or weekend gatherings.
Equipment
- Large Skillet
- Cutting Board
- Knife
Ingredients
- 6-8 boneless skinless chicken thighs seasoned lightly with salt, pepper, and garlic powder
- 1.5 cups wild rice blend
- 3 cups low-sodium broth or water
- 1 sweet potato peeled and finely diced into 1/4" pieces
- 2 carrots peeled and finely diced into 1/4" pieces
- 1 yellow onion finely diced
- 2 cloves garlic crushed
- 0.25 cup olive oil
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp dry dill
- 1 tsp black pepper
- fresh thyme
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent.
- Add crushed garlic, diced sweet potato, and carrots. Cook for 5-7 minutes until vegetables begin to soften.
- Stir in wild rice blend, ensuring it's well mixed with the vegetables.
- Pour in low-sodium broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until rice is tender.
- While rice is cooking, season chicken thighs with salt, pepper, and garlic powder. In a separate pan, sear chicken thighs over medium-high heat until browned on both sides.
- Place seared chicken thighs on top of the rice mixture. Cover and cook for an additional 15 minutes, ensuring chicken is cooked through.
- Sprinkle fresh thyme over the dish before serving. Let it rest for 5 minutes before serving to allow flavors to meld.
Notes
For a creamier texture, consider adding ½ cup of coconut milk during the last 10 minutes of cooking. Adjust seasoning to taste.
