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Chicken Thighs And Wild Rice Recipe

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One Pan Lemon Chicken Thighs and Wild Rice Recipe Lemon chicken recipe, Lemon chicken, Pan
One Pan Lemon Chicken Thighs and Wild Rice Recipe Lemon chicken recipe, Lemon chicken, Pan from www.pinterest.com

Description

This chicken thighs and wild rice recipe is a hearty and flavorful dish that's perfect for a cozy night in. The tender chicken thighs are seasoned with a blend of spices and served on a bed of nutty wild rice. It's a one-pan meal that's easy to make and will leave you feeling satisfied.

Prep Time

Prep time for this recipe is approximately 15 minutes.

Cook Time

Cook time for this recipe is approximately 1 hour.

Ingredients

  • 6 bone-in chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup wild rice
  • 2 cups chicken broth
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 2 cloves garlic, minced

Equipment

  • Large oven-safe skillet or Dutch oven
  • Measuring cups and spoons
  • Cutting board and knife

Method

  1. Preheat your oven to 375°F.
  2. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper.
  3. Pat the chicken thighs dry with paper towels and season both sides with the spice mixture.
  4. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook for 5-7 minutes per side, until golden brown. Remove from the pan and set aside.
  5. Add the chopped onion, celery, and carrots to the same pan and sauté for 5 minutes, until softened. Add the minced garlic and sauté for another minute.
  6. Add the wild rice to the pan and stir to coat in the vegetable mixture. Pour in the chicken broth and stir to combine.
  7. Nestle the chicken thighs on top of the rice mixture and cover the pan with a lid or foil.
  8. Bake for 45 minutes, then remove the lid or foil and bake for an additional 10-15 minutes, until the chicken is cooked through and the rice is tender.
  9. Remove from the oven and let rest for a few minutes before serving.
  10. Garnish with chopped fresh parsley, if desired.

Notes

  • This recipe can be easily adapted to use boneless, skinless chicken thighs or chicken breasts if preferred.
  • If you don't have wild rice, you can substitute brown rice or another grain of your choice.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:
  • Calories: 425
  • Protein: 29g
  • Fat: 18g
  • Carbohydrates: 36g
  • Sugar: 3g
  • Fiber: 3g

Recipe Tips

  • Be sure to use an oven-safe skillet or Dutch oven that can go from stovetop to oven.
  • If the rice is still a bit crunchy after the initial 45 minutes of baking, cover the pan and bake for an additional 10-15 minutes until it's tender.
  • You can add additional vegetables to the dish if desired, such as bell peppers or mushrooms.
  • For a spicier dish, add a pinch of cayenne pepper to the spice blend.

Enjoy this delicious and comforting chicken thighs and wild rice recipe for your next meal!


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