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Hands-on Time
55 Mins
Total Time
1 Hour 40 Mins
Yield
Makes 4 servings
Photo: Hector Sanchez; Styling: Caroline M. Cunningham 

How to Make It

Step 1

Bring 1/2 tsp. kosher salt and 1 qt. water to a boil in a 3-qt. saucepan over high heat. Stir in rice, and return to a boil. Reduce heat to medium; cover and cook 30 minutes.

Step 2

Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk and next 2 ingredients. Increase heat to medium, and cook, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly. Stir in 1/4 tsp. each kosher salt and black pepper.

Step 3

Cook ham in 1 Tbsp. hot oil in a 12-inch cast-iron skillet over medium-high heat, stirring occasionally, 6 minutes or until beginning to brown. Stir in onion and next 2 ingredients. Cook, stirring occasionally, about 6 minutes or until onions are tender. Stir in garlic, and cook 1 minute. Add sherry, and cook, stirring constantly, 1 minute or until sherry is evaporated. Remove mixture from skillet.

Step 4

Preheat oven to 375°. Sprinkle chicken with remaining 1/2 tsp. each salt and pepper. Add remaining 1 Tbsp. oil to skillet. Cook chicken in hot oil over medium-high heat 4 minutes on each side or until brown. Remove skillet from heat; transfer chicken to a plate.

Step 5

Drain rice. Stir together rice, ham mixture, and sauce in skillet. Place chicken on top of rice mixture.

Step 6

Bake at 375° for 30 minutes or until mixture is bubbly and chicken is done. Let stand 10 minutes before serving.

Step 7

Note: We tested with Canoe 100% Natural Wild Rice.

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