Chicken with Peas and Wild Rice

Chicken with Peas and Wild Rice

Serves: 4                                              Cooking Time: 40 minutes

1 cup wild rice
1 TB butter
8 chicken thighs, bone-in and skin-on
½ tsp black pepper
1 tsp sea salt
1 TB coconut oil
2 cups chicken broth
2 TB fresh thyme
1 ½ cups peas, thaw if frozen

  1. Add 1 cup wild rice with 2 cups of water and 1 TB butter to a 2-quart pot.
  2. Bring to a boil, then reduce heat to low, cover and simmer for 25 minutes.
  3. Preheat oven to 425°F.
  4. Season the chicken thighs with salt and pepper.
  5. Heat coconut oil in an oven-proof skillet or dutch oven.
  6. Cook the chicken, starting skin side down for 5 to 6 minutes per side.
  7. Transfer to a plate when done.
  8. Pour chicken broth and 1 TB thyme into the skillet.
  9. Using a slotted spoon, add in the cooked wild rice. If there is a little bit of liquid left with the rice, go ahead and pour it all into the skillet/dutch oven.
  10. Bring to a boil.
  11. Add chicken pieces in with everything and transfer to the oven.
  12. Bake for 10 to 12 minutes.
  13. While baking, thaw peas by running warm water over them through a strainer.
  14. Remove chicken from oven and stir in peas. Allow to warm up for a few minutes.
  15. Top with 1 TB thyme.
  16. Enjoy!

Source: Adapted from

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