Chicken and Wild Rice

I loved this recipe! It's easy and quick to put together - and I think it's sort of a blank slate  - the process is simple - but you can vary everything - just start off with the chicken, rice and broth, after that all flavorings are optional!

The chicken was not over done and but was nicely brown and crispy.

I'm thinking next time (this is only my opinion - you can use whatever you think will work for you) I'll add garlic, more red and green pepper, green peas and sazon goya and ditch the smoked paprika and celery ...

The original recipe is from The Kitchn and I'll be making it again ...


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, about 4 pieces (I actually used about 4 lbs - they were 3  massive chicken breasts)
1/2 cup vinaigrette (I just used Seven Seas Italian)
2 cups uncooked long-grain brown rice
2 tablespoons wild rice
1 teaspoon smoked paprika  (I think this was too much - it overwhelmed the flavor - but you might like it)
1/2 teaspoon dried thyme (I used cumin)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups low-sodium chicken broth
I also added about 1/2 cup green pepper - because I had it :)

Combine the chicken thighs and vinaigrette in a gallon-size freezer bag. Seal and massage the bag to coat the chicken. Let it marinate at least a half hor or overnight.

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, spices 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.