Chicken and Wild Rice with Roasted Sweet Potatoes and Mushro

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 1 hour

食材

3 cups water

1 cup wild rice (uncooked) or pouch of pre cooked wild rice

1 pound sweet potatoes (peeled and chopped into 1-inch dice, about 2 medium sweet potatoes)

2 tablespoons olive oil

salt and pepper

2 tablespoons fresh thyme (no sprigs, just leaves)

1 ½ lb chicken thighs (skinless, boneless)

1 teaspoon smoked paprika

1 teaspoon Italian seasoning

1 tablespoon fresh thyme (no sprigs, just leaves)

salt and freshly ground black pepper (to taste)

2 tablespoons olive oil

1 tablespoon olive oil

3 oz portobello mushroom (1 large)

5 cloves garlic (minced)

1 cup chicken stock

4 tablespoons butter

步驟

Cook wild rice on the stovetop

Rinse wild rice really well. Add 1 cup of wild rice and 3 cups of water to a large saucepan. Bring to a boil and cook according to the package instructions, which usually means 45 minutes. Or, use pre-cooked wild rice blend in a pouch and skip this step!

While the rice cooks, prepare the rest of the ingredients.

Roast sweet potatoes in the oven

Preheat oven to 400 F. Toss diced potatoes with olive oil, salt, pepper, and fresh thyme (no sprigs, just leaves) on a parchment paper-lined baking sheet.

Roast for about 15 or 20 minutes. In the meantime, proceed with the recipe.

Sear chicken thighs and mushrooms on the stovetop

Generously season the chicken thighs with salt, freshly ground black pepper, smoked paprika, Italian seasoning, and fresh thyme.

Heat a large cast iron skillet over medium heat for 3 minutes. This allows the skillet to heat through. Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes, without moving it. This allows the chicken to sear.

Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove chicken to a plate.

To the same, now empty, skillet add 1 tablespoon of olive oil, chopped portobello mushroom, and minced garlic, sprinkle everything with salt, and cook, stirring, on medium heat, until the garlic is softened and the portobello is cooked.

Assembly

Add cooked wild rice to the skillet with mushrooms and garlic. Add 1 cup of chicken stock and 4 tablespoons of butter. Stir everything well, warming up the rice on medium heat. Stir in roasted sweet potatoes. Season with salt and pepper.

Return cooked chicken to the skillet with wild rice. Top with fresh thyme sprigs.

營養

• 卡路里: 738 kcal
• 總脂肪: 37 g
• 飽和脂肪: 12 g
• 不飽和脂肪: 23 g
• 反式脂肪: 0.5 g
• 膽固醇: 193 mg
• 鈉: 405 mg
• 總碳水化合物: 59 g
• 膳食纖維: 7 g
• 總糖: 7 g
• 蛋白質: 43 g