Chicken and Wild Rice Bake
Chicken and Wild Rice Bake
Rating: (1 rated)
Recipe Yield: Serves 4 to 6

1/2 cup chopped onion, from 1 small onion
1/2 cup sliced fresh mushrooms
1 rib celery, chopped
2 pounds skin-on, bone-in chicken thighs, about 4 pieces
1/2 cup vinaigrette (See Recipe Note)
2 cups uncooked long-grain brown rice
2 tablespoons wild rice
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups low-sodium chicken broth, added when ready to cook

Prep your bags: Label a 2-gallon freezer bag “Chicken and Wild Rice Bake” and include baking instructions. You will also need a gallon-sized bag, a quart-sized bag, and a sandwich bag. (If you prefer not to use bags you can use glass freezer containers instead.)

Prep the vegetables: Spread the onion, mushrooms, and celery in a single layer on a parchment-lined baking sheet. Freeze for about 20 minutes. After they are frozen, remove them from the freezer, place them in the sandwich bag, and seal.

Prep the chicken: Combine the chicken thighs and vinaigrette in a gallon-size freezer bag. Seal and massage the bag to coat the chicken.

Prep the rice: Combine the brown rice, wild rice, paprika, thyme, salt, and pepper in the quart-size freezer bag.

Freezing Instructions

Place all three bags in the labeled 2-gallon bag. Freeze for up to 3 months.

Thawing Instructions

Remove the bag containing the marinade and chicken from the larger bag. Place the bag of chicken in a dish and thaw overnight in the refrigerator or until completely thawed. The remaining ingredients can stay in the freezer.

Baking Instructions

When ready to cook, preheat the oven to 375°F. Grease a 9×13-inch baking dish with nonstick cooking spray.

Combine the rice mixture and the vegetables in the baking dish. Stir in the broth. Remove the thawed chicken pieces from the marinade and place them atop the rice. Discard the marinade.

Cover the pan with foil and bake for 1 hour. Uncover the pan and bake for an additional 45 minutes to 1 hour, until the rice absorbs most of the liquid and the chicken is cooked through and the juices run clear. Serve immediately.

Recipe Note

  • Use your favorite vinaigrette here, or whisk together 2 tablespoons lemon juice or vinegar, 1 teaspoon mustard, and 1/4 cup extra virgin olive oil with a pinch of salt and pepper.

Reprinted with permission from Not Your Mother's Make-Ahead and Freeze Cookbook by Jessica Fisher, copyright © 2012. Published by Ha

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