Chicken Wild Rice Bowl (Printable Version)
# What You'll Need:
01 -
2 tablespoons plain butter, unsalted.
02 -
16 ounces sliced mushrooms, mix of shiitake and baby bella.
03 -
1 medium onion, chopped into cubes.
04 -
2 cloves garlic, finely chopped.
05 -
1 teaspoon table salt (kosher).
06 -
1/4 teaspoon ground black pepper.
07 -
2 tablespoons regular flour.
08 -
3 cups chicken broth.
09 -
1 pound chicken breasts without skin or bones.
10 -
2 teaspoons dried oregano leaves.
11 -
1 teaspoon crushed rosemary.
12 -
1 teaspoon dried thyme.
13 -
1 cup thick cream.
14 -
3 cups wild rice, already cooked.
# Preparation Steps:
01 -
Melt the butter in your Dutch oven, then toss in mushrooms, onions, and garlic with the salt and pepper. Cook until onions turn see-through, about 5-7 minutes.
02 -
Stir flour in completely, then pour chicken broth in gradually. Put chicken and herbs in, let it bubble gently.
03 -
Let it bubble for 20 minutes until chicken gets to 165°F.
04 -
Take chicken out, pull it apart with forks, put back in pot with the cream and wild rice.
# Additional Tips:
01 -
You can make the rice beforehand.
02 -
Store-bought cooked rice works too.
03 -
For cooking rice: use 1 cup dry with 3 cups water.