Creamy Chicken & Wild Rice

• Meat

  • 1 lb Chicken thighs

• Produce

  • 4 Garlic cloves
  • 1 Onion, small
  • 1/4 tsp Oregano, dried
  • 1/4 tsp Parsley, dried
  • 1/3 cup Parsley, fresh
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 1/3 cup Chicken broth

• Pasta & Grains

  • 1 1/2 cups Wild rice

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2/3 cup Half and half
  • 1/2 cup Parmesan cheese

• Other

  • 1/4 teaspoon and 1/8 teaspoon salt

Found on juliasalbum.com

Ingredients

• 1 and 1/2 cups uncooked wild rice
• 1/4 teaspoon and 1/8 teaspoon salt
• 2 tablespoons olive oil
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 pound chicken thighs, skinless and boneless, chopped into smaller slices
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• salt
• 2/3 cup half and half
• 1/3 cup chicken broth
• 1/2 cup Parmesan cheese, shredded
• 1/3 cup fresh parsley, chopped

Directions

• Cook wild rice + 1/4 teaspoon and 1/8 teaspoon salt in a large pot of boiling water according to the cooking instructions on the package (usually, wild rice cooks about 45 minutes, so plan accordingly).
• When wild rice is almost cooked, heat olive oil in a large skillet on medium heat. Add chopped onion and minced garlic, and cook on medium heat, stirring, until onion is translucent, about 1 minute.
• Add chopped chicken, sprinkle generously with salt, oregano, thyme, parsley, and cook on medium heat for about 5 minutes, stirring occasionally, until the chicken is cooked through.
• When the wild rice is done, add cooked wild rice to the skillet with chicken and mix everything.
• Add 2/3 cup half and half, 1/3 cup chicken broth to the skillet with chicken and rice and bring to boil. Add shredded 1/2 cup Parmesan cheese. Stir, until the cheese has melted, on medium-low heat. Taste and add more salt if needed, about 1/8 teaspoon or 1/4 teaspoon more.
• Remove from heat, stir in 1/3 cup chopped fresh parsley.