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Creamy Chicken Wild Rice

by Matthew Johnson • from the video 3 Creative One-Pot Recipes

Ingredients

for 6 servings

  • 6 boneless, skinless chicken thighs
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon
    garlic powder
  • 1 tablespoon
    dried thyme
  • 1 tablespoon
    dried parsley
  • 2 tablespoons
    butter
  • 4 carrots, small diced
  • 1 yellow onion, small diced
  • 4 stalks celery, small diced
  • ½ lb
    cremini mushroom, sliced (225 g)
  • 5 cloves garlic, minced
  • 2 cups
    wild rice (400 g)
  • 8 cups
    chicken broth (2 L)
  • 2 cups
    parmesan cheese, divided (220 g)
  • 1 cup
    heavy cream (240 mL)
  • ½ cup
    sour cream (115 g)
  • fresh parsley, for garnishing

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Preparation

  1. In a large bowl, combine the chicken thighs with salt, pepper, garlic, dried thyme and olive oil.
  2. In a dutch oven at medium-high heat, add the chicken and cook until it’s golden brown on one side, flip, and cook the other side. 10 minutes. Remove the chicken and reserve.
  3. To the pan, add the butter, carrots, onions, celery, garlic, and mushrooms. Season with salt and pepper, stir and cook until the veggies are soft. Scoop them out and reserve as well.
  4. Add the wild rice and the chicken broth to the pot. Bring to a boil, reduce to a simmer, and cook the rice for 45 minutes or until tender.
  5. Once the rice is cooked, stir in the cream, thyme, vegetables and the parmesan cheese. Bring to a boil. Add the sour cream.
  6. Add the chicken back to the pan.
  7. Garnish with some chopped fresh parsley.
  8. Enjoy!
 

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