Chicken Wild Rice Sweet Potatoes (Print Version)

# Ingredients:

→ Wild Rice

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

→ Sweet Potatoes

03 - 1 pound sweet potatoes (about 2 medium), peeled and diced into 1-inch cubes
04 - 2 tablespoons olive oil
05 - Salt and pepper to taste
06 - 2 tablespoons fresh thyme leaves

→ Chicken

07 - 1.5 pounds boneless, skinless chicken thighs
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon Italian seasoning
10 - 1 tablespoon fresh thyme leaves
11 - Salt and freshly ground black pepper to taste
12 - 2 tablespoons olive oil

→ Other Ingredients

13 - 1 tablespoon olive oil
14 - 3 oz portobello mushroom (1 large), chopped
15 - 5 cloves garlic, minced
16 - 1 cup chicken stock
17 - 4 tablespoons butter

# Instructions:

01 - Rinse wild rice thoroughly. Combine 1 cup of wild rice with 3 cups of water in a large saucepan. Bring to a boil and cook according to package instructions, approximately 45 minutes.
02 - Preheat oven to 400°F (200°C). On a parchment-lined baking sheet, toss diced sweet potatoes with olive oil, salt, pepper, and fresh thyme leaves. Roast for 15-20 minutes until tender and slightly caramelized.
03 - Season chicken thighs generously with salt, black pepper, smoked paprika, Italian seasoning, and fresh thyme. Heat a large cast iron skillet over medium heat for 3 minutes, then add 2 tablespoons olive oil. Add chicken and sear undisturbed for 5 minutes.
04 - Flip chicken thighs, reduce heat to low-medium, and continue cooking for approximately 5 more minutes until internal temperature reaches 165°F (74°C) in the thickest part. Remove chicken to a plate.
05 - In the same skillet, add 1 tablespoon olive oil, chopped portobello mushroom, and minced garlic. Season with salt and cook on medium heat until garlic is softened and mushrooms are cooked through.
06 - Add cooked wild rice to the skillet with mushrooms and garlic. Pour in chicken stock and add butter, stirring well while warming on medium heat. Gently fold in roasted sweet potatoes and season with salt and pepper to taste.
07 - Return cooked chicken thighs to the skillet, nestling them into the wild rice mixture. Garnish with fresh thyme before serving.

# Notes:

01 - For a quicker preparation, substitute pre-cooked wild rice blend in a pouch for the raw wild rice.

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