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
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