https://www.copymethat.com/r/tjqyj7ap42/chicken-and-wild-rice-with-roasted-sweet/
143584842
0cnm4y6
tjqyj7ap42
2024-09-22 13:23:10
Chicken and Wild Rice with Roasted Sweet Potatoes and Mushrooms
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Servings: 4
Servings: 4
Ingredients
- subheading: Wild rice:
- 3 cups water
- 1 cup wild rice uncooked
- subheading: Sweet potatoes:
- 1 pound sweet potatoes peeled and chopped into 1-inch dice (about 2 medium sweet potatoes)
- 2 tablespoons olive oil
- salt and pepper
- 2 tablespoons fresh thyme no sprigs, just leaves
- subheading: Chicken:
- 1.5 lb chicken thighs skinless, boneless
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh thyme no sprigs, just leaves
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- subheading: Other ingredients:
- 1 tablespoon olive oil
- 3 oz portobello mushroom (1 large)
- 5 cloves garlic minced
- 1 cup chicken stock
- 4 tablespoons butter
Steps
- Cook wild rice on the stovetop
- Rinse wild rice really well. Add 1 cup of wild rice and 3 cups of water to a large saucepan. Bring to a boil and cook according to the package instructions, which usually means 45 minutes. Or, use pre-cooked wild rice blend in a pouch and skip this step!
- While the rice cooks, prepare the rest of the ingredients.
- Roast sweet potatoes in the oven
- Preheat oven to 400 F. Toss diced potatoes with olive oil, salt, pepper, and fresh thyme (no sprigs, just leaves) on a parchment paper-lined baking sheet.
- Roast for about 15 or 20 minutes. In the meantime, proceed with the recipe.
- Sear chicken thighs and mushrooms on the stovetop
- Generously season the chicken thighs with salt, freshly ground black pepper, smoked paprika, Italian seasoning, and fresh thyme.
- Heat a large cast iron skillet over medium heat for 3 minutes. This allows the skillet to heat through. Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes, without moving it. This allows the chicken to sear.
- Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove chicken to a plate.
- To the same, now empty, skillet add 1 tablespoon of olive oil, chopped portobello mushroom, and minced garlic, sprinkle everything with salt, and cook, stirring, on medium heat, until the garlic is softened and the portobello is cooked.
- Assembly
- Add cooked wild rice to the skillet with mushrooms and garlic. Add 1 cup of chicken stock and 4 tablespoons of butter. Stir everything well, warming up the rice on medium heat. Stir in roasted sweet potatoes. Season with salt and pepper.
- Return cooked chicken to the skillet with wild rice. Top with fresh thyme sprigs.
Notes
- You can turn this recipe into a 30-minute meal! Use cooked wild rice blend in a pouch (such as the Brown and Wild Rice pouch by O Organics Brand sold at Safeway stores). This way you don't even have to cook the wild rice for 45 minutes - it's already cooked! To make this recipe even faster, buy precut butternut squash (if your store sells it) - use that instead of sweet potatoes to save even more time! This way, you don't have to peel and dice sweet potatoes!