CREAMY CHICKEN WILD RICE RECIPE BY TASTY

Creamy Chicken Wild Rice Recipe by Tasty image

Provided by Matthew Johnson

Categories Dinner

Yield 6 servings

Number Of Ingredients 19

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 cremini mushroom, sliced
5 cloves garlic, minced
2 cups wild rice
8 cups chicken broth
2 cups grated parmesan cheese, plus more for garnish
1 cup heavy cream
1 tablespoon fresh thyme
½ cup sour cream
fresh parsley, for garnish

Steps:

In a large bowl, combine the chicken thighs with the salt, pepper, garlic powder, dried thyme, dried parsley, and olive oil. Toss until well coated.
In a Dutch oven over medium-high heat, add the chicken and cook until it's golden brown on one side, then flip, and cook the other side, about10 minutes total. Remove the chicken and set aside.
To the pan, add the butter, carrots, onions, celery, mushrooms, and garlic. Season with salt and pepper, stir, and cook until the veggies are soft. Scoop out and set aside.
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 Parmesan, vegetables, heavy cream, and fresh thyme. Bring to a boil. Stir in the sour cream.
Add the chicken back to the pan.
Serve the chicken over the rice and garnish with grated Parmesan and fresh parsley.
Enjoy!

There are no comments yet!

Name

Message