This cold weather just won’t let up, so my cravings for comfort foods keep on coming! This recipe for Braised Chicken Thighs with Wild Rice Pilaf comes from the March 2015 issue of Cooking Light. It takes a little longer to make (~1 hour) so it’s probably better for a weekend meal.
You brown the chicken thighs in the same pot that you make the rice in, so it adds a subtle roasted flavor to the rice as well. This Braised Chicken Thighs with Wild Rice Pilaf recipe is also a one pot meal, so less dishes! The pilaf is loaded with carrots, Brussels sprouts, and golden raisins and work surprisingly well together!
Ingredients:
- 1/4 cup walnut halves
- 1 tablespoon olive oil
- 6 skinless, boneless chicken thighs
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup uncooked wild rice
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/4 cup chopped celery
- 1 tablespoon chopped fresh thyme
- 1 1/2 cups unsalted chicken stock
- 1 cup water
- 1/4 cup golden raisins
- 8 ounces Brussels sprouts, trimmed and halved
- 1 tablespoon cider vinegar
- lemon wedges, optional
Heat a large pot over medium-high heat (I used a pasta pot). Add the walnuts and cook for 5 minutes to toast, stirring occasionally. Remove the walnuts from the pan and coarsely chop. Set aside.
Add the olive oil to the pan, swirling to coat. Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the pan and cook for 4 minutes. Flip the chicken and cook for 3 minutes. Remove and add to a plate to reserve. (The chicken won’t be cooked through yet).
Add the rice, onion, carrots, celery, and thyme to the pan.
Cook for 3 minutes, stirring to coat the rice.
Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper as well as the chicken stock and 1 cup water. Scrape the pan with a wooden spoon to loosen all the browned bits. Reduce the heat to low, cover, and cook for 45 minutes at a low simmer.
After 45 minutes, return the chicken thighs to the pan, pushing them down into the rice.
Top with raisins and Brussels sprouts.
Cover and return to a simmer, cooking for another 12 minutes or until the liquid is absorbed and the chicken is fully cooked through.
Remove the chicken and add to a plate. Stir the walnuts and vinegar into the rice mixture.
Serve the rice mixture with the braised chicken thighs. I’d suggest adding a bit of lemon juice to finish off the dish.
Braised Chicken Thighs with Wild Rice Pilaf
Ingredients
- 1/4 cup walnut halves
- 1 tablespoon olive oil
- 6 skinless boneless chicken thighs
- 1/2 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1 cup uncooked wild rice
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/4 cup chopped celery
- 1 tablespoon chopped fresh thyme
- 1 1/2 cups unsalted chicken stock
- 1 cup water
- 1/4 cup golden raisins
- 8 ounces Brussels sprouts trimmed and halved
- 1 tablespoon cider vinegar
- lemon wedges optional
Instructions
- Heat a large pot over medium-high heat (I used a pasta pot). Add the walnuts and cook for 5 minutes to toast, stirring occasionally. Remove the walnuts from the pan and coarsely chop. Set aside.
- Add the olive oil to the pan, swirling to coat. Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the pan and cook for 4 minutes. Flip the chicken and cook for 3 minutes. Remove and add to a plate to reserve. (The chicken won’t be cooked through yet).
- Add the rice, onion, carrots, celery, and thyme to the pan.
- Cook for 3 minutes, stirring to coat the rice.
- Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper as well as the chicken stock and 1 cup water. Scrape the pan with a wooden spoon to loosen all the browned bits. Reduce the heat to low, cover, and cook for 45 minutes at a low simmer.
- After 45 minutes, return the chicken thighs to the pan, pushing them down into the rice.
- Top with raisins and Brussels sprouts.
- Cover and return to a simmer, cooking for another 12 minutes or until the liquid is absorbed and the chicken is fully cooked through.
- Remove the chicken and add to a plate. Stir the walnuts and vinegar into the rice mixture.
- Serve the rice mixture with the chicken. I’d suggest adding a bit of lemon juice to finish off the dish.
