Creamy Chicken Wild Rice
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 (225 g) cremini mushroom, sliced
5 cloves garlic, minced
2 cups (400 g) wild rice
8 cups (2 L) chicken broth
2 cups (220 g) parmesan cheese, divided
1 cup (240 mL) heavy cream
½ cup (115 g) sour cream
fresh parsley, for garnishing
Preparation
In a large bowl, combine the chicken thighs with salt, pepper, garlic, dried thyme and olive oil.
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.
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.
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.
Once the rice is cooked, stir in the cream, thyme, vegetables and the parmesan cheese. Bring to a boil. Add the sour cream.
Add the chicken back to the pan.
Garnish with some chopped fresh parsley.
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 (225 g) cremini mushroom, sliced
5 cloves garlic, minced
2 cups (400 g) wild rice
8 cups (2 L) chicken broth
2 cups (220 g) parmesan cheese, divided
1 cup (240 mL) heavy cream
½ cup (115 g) sour cream
fresh parsley, for garnishing
Preparation
In a large bowl, combine the chicken thighs with salt, pepper, garlic, dried thyme and olive oil.
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.
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.
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.
Once the rice is cooked, stir in the cream, thyme, vegetables and the parmesan cheese. Bring to a boil. Add the sour cream.
Add the chicken back to the pan.
Garnish with some chopped fresh parsley.
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