Braised Chicken Thighs With Wild Rice Pilaf Recipe

Name: Braised Chicken Thighs With Wild Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup walnut halves; 1 tablespoon olive oil; 4 (6-ounce) skinless, boneless chicken thighs; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 cup uncooked wild rice (such as RiceSelect); 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 (such as Swanson); 1 cup water; 1/4 cup golden raisins; 8 ounces Brussels sprouts, trimmed and halved; 1 tablespoon cider vinegar

Servings: persons

1/4 cup walnut halves
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken thighs
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup uncooked wild rice (such as RiceSelect)
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 (such as Swanson)
1 cup water
1/4 cup golden raisins
8 ounces Brussels sprouts, trimmed and halved
1 tablespoon cider vinegar

1
Heat a large skillet over medium-high heat. Add walnuts; cook 5 minutes or until toasted, stirring occasionally. Remove walnuts from pan; coarsely chop.
2
Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes or until browned. Turn and cook 3 minutes. Place chicken on a plate (chicken will not be cooked through). Add rice, onion, carrot, celery, and thyme to pan; cook 3 minutes, stirring to coat rice. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, stock, and 1 cup water, scraping pan to loosen browned bits. Reduce heat to low; cover and simmer 45 minutes. Return chicken thighs to pan, nestling them into rice mixture. Top with raisins and Brussels sprouts. Return to a simmer; cover and cook 12 minutes or until liquid is absorbed and chicken is done. Place chicken on a platter. Stir walnuts and vinegar into rice mixture. Serve rice mixture with chicken.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup walnut halves, 1 tablespoon olive oil, 4 (6-ounce) skinless, boneless chicken thighs, 1/2 teaspoon kosher salt, divided, and more.

Yes, Braised Chicken Thighs With Wild Rice Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Chicken Thighs With Wild Rice Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions