Braised Chicken Thighs with Wild Rice Pilaf

8 Reviews
ADD YOUR REVIEW
Photo: Christopher Testani; Styling: Alistair Turnbull
Hands-on Time
20 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 4 (serving size: 1 chicken thigh and about 1 cup rice mixture)
By Hannah Klinger
March 2015
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 503
  • Fat 15.2g
  • Satfat 2.7g
  • Monofat 5.5g
  • Polyfat 5.3g
  • Protein 44g
  • Carbohydrate 49g
  • Fiber 7g
  • Cholesterol 162mg
  • Iron 4mg
  • Sodium 476mg
  • Calcium 87mg

How to Make It

Step 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.

Step 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.

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Ratings & Reviews

Nice autumnal meal

mountaingirl
September 25, 2017
We don't like brussels sprouts so I subbed broccoli instead - cooked 15 minutes on simmer vs 12.  Lovely one pan meal.  Will definitely make this again.  I bet this would also work with pork chops.

kseehafer's Review

daneanp
March 04, 2015
I'm looking for low-acid, high alkaline recipes, and I thought this looked pretty good for those times I allowed myself some meat. The end result tastes ok, but for some reason there was a lot of liquid left in the pan, and I didn't even use the amount called for. I used wild rice too. Also, I definitely had to cook longer at the end to allow the brussels sprouts to be chewable. In the future, it might be just as easy to make everything except the sprouts in the pan, and just steam the sprouts separately. It does have good flavor, but I don't think it rises to special occasion status.

TXCookin's Review

MunchletteBelle
February 25, 2015
This dish was delicious! I used a brown rice blend from Trader Joes, cause that's what I had on hand. I cooked it longer than the 12 minutes at the end as the Brussels sprouts were still very crunchy. This is definitely a keeper!

Just ok...

SarahSz
March 19, 2015
Maybe I missed something?!? Flavor was just ok. Plan on more like 2 hours total time - as brussel sprouts were nowhere close to being done after 12 minutes. I wanted this to be good - but unfortunately - it's not a keeper for me!

Tender chicken, great flavors!

icancookthat
March 22, 2015
Made this last night and it's delicious! I definitely agree with other reviews that the recipe calls for too much liquid. I think if I make this again, I would leave out the cup of water and just add the chicken stock. I ended up cooking everything together for about an extra ten minutes after the 12 min the recipe calls for in an effort to cook off more liquid. When I took the chicken out of the pan and cranked the heat up a little, the rest evaporated quickly. My pilaf was perhaps a little on the mushy side, but the flavors were still great. My brussels sprouts were tender and delicious after this extra bit of cook time. My only substitutions were pecans for walnuts and craisins for raisins. Really tasty and not that complicated to make! 

Tasty and popular

JMert5
April 18, 2015
Tripled this recipe with Trader Joe's kosher boneless skinless thighs for a pre-Bar Mitzvah family Shabbat dinner.  Everyone enjoyed it.  I also made one batch with no chicken but with cubes of tofu on the side for vegetarians.  The walnuts and golden raisins give it an interesting texture.  I forgot the cider vinegar at the end, but it was still good.

I like it

kseehafer
April 24, 2015
The first time I made this I mistakenly used bone-in thighs (don't know how I did that!) so naturally the chicken did not cook through.  The necessary added time dried out the rice and Brussels sprouts.  It still had a nice taste so I tried again with the proper thighs. It was really, really good.  M\y husband does not usually care for Brussels sprouts but he liked them is this dish.  I look forward to making it again.

Yummy comfort food

TXCookin
June 02, 2015
This is a solid one pot meal, and great comfort food. The recipe took me about an hour to make so it's best for weekend cooking. Check out my post and step-by-step photos here: http://www.icancookthat.org/2015/03/braised-chicken-thighs-with-wild-rice-pilaf.html 

Tastless

hollysing
April 22, 2017
Even with the addition of more salt, pepper, thyme, raisins and vinegar this recipe lacked flavor.