Browning the meat in the pan first adds all that roasted chicken flavor to the pilaf. The Brussels sprouts and chicken thighs slowly braise as the rice cooks--a protein, vegetable side, and starch all in one pan. Sweet golden raisins and cider vinegar balance out the other hearty, earthy flavors in the dish.
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
How to Make It
Heat a large skillet over medium-high heat. Add walnuts; cook 5 minutes or until toasted, stirring occasionally. Remove walnuts from pan; coarsely chop.
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.