Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup wild rice blend (not pure wild rice)
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 medium carrots, sliced into rounds
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2.5 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 cups fresh baby spinach (optional)
- Fresh parsley for garnish
Instructions
- Season the chicken pieces generously with salt and pepper. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown on all sides, about 5-7 minutes. You do not need to cook it all the way through yet. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, add the onion, carrots, and celery. If the pan looks dry, add another splash of oil. Sauté the vegetables for about 5 minutes until the onions become translucent and the carrots soften slightly. Stir in the minced garlic, thyme, and rosemary, and cook for another minute until the fragrance fills your kitchen.
- Add the wild rice blend to the skillet and stir it for 1-2 minutes to lightly toast the grains. This enhances the nutty flavor. Pour in the chicken broth, scraping the bottom of the pan to release any flavorful browned bits. Bring the mixture to a boil, then return the chicken and its juices back to the skillet. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
- Once the rice is cooked, turn off the heat. If you are using baby spinach, fold it into the hot rice and cover the pan for 2 minutes to let it wilt. Fluff the mixture with a fork to combine everything. Taste and add more salt or pepper if needed. Garnish with fresh parsley and serve hot directly from the skillet.
- Cook Time: 60 minutes