Chicken Wild Rice Bake (Printable Version)
# What You'll Need:
01 -
2 1/2 cups broth made from chicken, split
02 -
1 1/2 teaspoons sea salt, divided
03 -
2 (6-oz) boxes dry long-grain and wild rice blend
04 -
2 tablespoons oil from olives
05 -
1/4 cup butter without salt, divided
06 -
4 (6-oz) chicken breasts, no bones or skin
07 -
1/4 teaspoon pepper from black peppercorns
08 -
3/4 cup chopped tomatoes dried in sun
09 -
1 big shallot, diced super small
10 -
6 cloves of garlic, diced
11 -
1 teaspoon oregano that's been dried
12 -
1/2 teaspoon red pepper flakes
13 -
2 tablespoons concentrated tomato
14 -
1/2 cup white wine that's dry
15 -
1/2 cup thick cream for whipping
16 -
1 tablespoon vinegar from balsamic
17 -
1 1/2 oz cheese from Parmigiano-Reggiano, shredded
18 -
Fresh basil leaves chopped up, for finishing
# Preparation Steps:
01 -
Heat up 2 cups broth with salt, toss in rice and let it cook with lid slightly open for 15 minutes till it starts getting tender.
02 -
Get chicken nice and golden using oil mixed with butter, about 6 minutes each side until browned. Set aside to cool down.
03 -
Toss tomatoes, shallot, garlic and seasonings in leftover butter. Stir in tomato paste, pour in wine and broth, let it bubble down. Mix in cream, vinegar and cheese.
04 -
Mix your sauce with the partly cooked rice in a baking dish. Put chicken on top and bake everything at 350°F for half an hour. Sprinkle on the rest of your cheese and some basil.
# Additional Tips:
01 -
Scrape up brown bits from pan after cooking chicken
02 -
Don't fully cook the rice before it goes in the oven
03 -
Give your chicken time to cool before adding it to the dish