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Chicken Wild Rice Sweet Potatoes Mushrooms (Printable Version)

Savory chicken, wild rice, sweet potatoes, and mushrooms make a wholesome one-pan meal, perfect any night.

# Ingredients:

→ Wild rice

01 - 3 cups water
02 - 1 cup wild rice, uncooked

→ Sweet potatoes

03 - 450 grams sweet potatoes, peeled and chopped into 2.5 cm dice (about 2 medium sweet potatoes)
04 - 2 tablespoons olive oil
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
07 - 2 tablespoons fresh thyme leaves

→ Chicken

08 - 680 grams chicken thighs, skinless and boneless
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon Italian seasoning
11 - 1 tablespoon fresh thyme leaves
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
14 - 2 tablespoons olive oil

→ Other ingredients

15 - 1 tablespoon olive oil
16 - 85 grams portobello mushroom, chopped (1 large)
17 - 5 cloves garlic, minced
18 - 240 ml chicken stock
19 - 4 tablespoons butter

# Steps:

01 - Rinse wild rice thoroughly. In a large saucepan, combine 1 cup of wild rice with 3 cups of water. Bring to a boil, then cover and simmer for approximately 45 minutes, or until the rice is tender and most of the water is absorbed. Drain excess water if necessary and set aside.
02 - Preheat oven to 200°C. Toss diced sweet potatoes with 2 tablespoons olive oil, salt, pepper, and 2 tablespoons fresh thyme leaves. Spread evenly on a parchment-lined baking tray. Roast for 15-20 minutes, or until tender and golden. Set aside.
03 - Generously season chicken thighs with 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, 1 tablespoon fresh thyme leaves, salt, and freshly ground black pepper. Heat a large cast iron skillet over medium heat for 3 minutes. Add 2 tablespoons olive oil. Place chicken in the skillet and cook for 5 minutes without moving to sear well. Flip and cook on low-medium heat for another 5 minutes or until cooked through and the internal temperature reaches 74°C. Transfer chicken to a plate.
04 - Using the same skillet, add 1 tablespoon olive oil. Add chopped portobello mushroom and minced garlic, season with salt, and sauté on medium heat until the garlic is softened and mushrooms are cooked, about 4 minutes.
05 - Add cooked wild rice to the skillet with mushrooms and garlic. Stir in 240 ml chicken stock and 4 tablespoons butter. Mix thoroughly to warm through. Add roasted sweet potatoes and stir gently. Adjust seasoning with additional salt and pepper if necessary.
06 - Return seared chicken thighs to the skillet, nestling them into the wild rice mixture. Top with additional fresh thyme leaves if desired. Serve hot.

# Notes:

01 - For tender chicken, avoid overcrowding the skillet for optimal searing.
02 - This dish can be prepared ahead and reheated; perfect for meal preparation.
03 - Wild rice blend can be substituted with pre-cooked alternatives to reduce preparation time.

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