Chicken & Wild Rice Bake

By Carlee

Ingredients

• 1 large chopped onion
• 16 oz diced mushrooms
• 3-4 ribs celery, diced
• 8-10 pieces skin-on, bone-in chicken thighs
• 1 cup vinaigrette (See Recipe Note)
• 4 cups uncooked long-grain brown rice
• 1 cup wild rice
• 4 teaspoon smoked paprika
• 2 teaspoon dried thyme
• 2 teaspoon freshly ground black pepper
• 7 cups low-sodium chicken broth

Preparation

Step 1

When ready to cook, preheat the oven to 375°F. Grease 2 9×13-inch baking dish with nonstick cooking spray.

Combine everything in baking dishes. Stir in the broth. Remove the thawed chicken pieces from the marinade and place them atop the rice.

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.