13644 Revamped Chicken and Wild Rice 1 hr 50 mins 1 hr 3 servings Tue Oct 14 11:08:06 -0700 2008 Tue Oct 14 11:11:13 -0700 2008 Medium American Hack http://www.chow.com/recipes/13644 Tue, 14 Oct 2008 18:11:13 GMT I modified the existing recipe to cut the serving portions in half and nix some of the vegetables that I’m allergic to. I also cut the cream and amped up the veggies to make it a healthier option, and switched out the Arborio rice for brown rice.

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  • Place wild rice in a small saucepan and add enough cold water to cover by 3 inches. Bring to a boil over medium-high heat; cover the pan, leaving the lid slightly ajar; reduce heat; and simmer until rice is almost completely cooked, about 18 to 20 minutes. (Rice will be chewy and swollen with a slightly burst-open appearance.) Drain in a colander and set aside.
  • While wild rice simmers, blot chicken thighs and drumsticks dry with a paper towel and season generously with salt and freshly ground black pepper. Heat olive oil in a large 12-inch frying pan over medium-high heat. Brown chicken in three batches until golden brown (chicken will not be fully cooked), about 5 minutes per side, and set aside. Remove the pan from heat and allow to cool for a few minutes. Pour off all but 1 tablespoon of chicken fat from the pan.
  • Return the frying pan to the stove over medium heat and cook onion until it has softened a bit, about 2 minutes, then stir in celery. Cook, stirring occasionally, until vegetables are slightly softened but still uncooked in the center, about 3 minutes. Season vegetables with salt and freshly ground black pepper.
  • Stir in rice, mixing well with a wooden spoon or spatula to coat each grain with oil. Cook, stirring occasionally, until the outer layer of the rice becomes translucent and is just beginning to brown, about 4 minutes. Add wine and stir until it evaporates, about 1 minute.
  • Stir in cooked wild rice and chicken broth and bring to a simmer. Cook, stirring often, until mixture is slightly thickened and rice is about halfway cooked, about 5 minutes (mixture will be very soupy). Stir in thyme, then remove from heat. Taste mixture and if necessary season with more salt and freshly ground black pepper.
  • Pour mixture into a small baking dish. Place chicken pieces over mixture, nestling them close to each other so they will all fit in the dish.
  • Bake casserole until rice is tender and has absorbed most of the liquid and chicken is completely cooked, about 45 to 50 minutes.
    • ]]>     http://www.chow.com ogiovetti 50 Main 1/4 cup boiling water

    ]]>     1/4 cup uncooked wild rice

    ]]>     3 chicken breasts

    ]]>     1 tablespoons olive oil

    ]]>     2 large onion, chopped

    ]]>     2 large celery stalk, small

    ]]>     1/2 cup uncooked brown rice

    ]]>     1/4 cup dry white wine

    ]]>     1 1/4 cups low-sodium chicken broth

    ]]>     1/2 tablespoon fresh thyme leaves, minced

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