Chicken With White And Wild Rice

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Dec. 07, 2017

Chicken with White and Wild Rice

Wild Rice!!!! This stuff is so good - no - Its GREAT!


Wild rice 80 Gram (1/2 cup)
Bone in skin on chicken thigh 6
Salt To Taste
Pepper To Taste
Olive oil 15 Milliliter (1 tbsp)
Shallots 50 Gram (1 or 2 shallots)
Celery stalk 1
Carrot 1 Small (about 100g)
Mushrooms 12 Ounce (350g)
Garlic 2 Clove (10 gm)
Long grain rice 185 Gram (basmati,1 cup)
Dried thyme 5 Milliliter (1 tsp)
Chicken broth 750 Milliliter (3 cups)



1.Preheat oven to 350ºF (180ºC).

2.Place wild rice in a heat proof bowl and cover with boiling water.

3.Season the chicken on both sides with salt and pepper.


4.Brown chicken on both sides in an oven proof pan or braiser over high heat, with a splash of oil.

5.While chicken browns, dice the celery, carrot, and mushrooms.

6.Mince the shallot.

7.Transfer browned chicken to a plate.

8.In the same pan; sauté the celery, carrot, shallot, and mushrooms until translucent.

9.Stir in the basmati, and drained wild rice.

10.Stir in the thyme, and continue to cook for 2-3 minutes.

11.Stir in the chicken stock and bring to a boil.

12.Return the chicken to the pan, skin side up and then transfer to oven.

13.Bake for 35 - 40 minutes or until chicken is cooked through.


14.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 2