Chicken and Wild Rice Bake
- 1/2 cup chopped onion
- 1/2 cup sliced fresh mushrooms
- 1 stalk celery, chopped
- 2 pounds bone-in, skin-on chicken thighs (about 4 large)
- 1/2 cup vinaigrette of choice
- 2 cups long-grain brown rice
- 2 tablespoons wild rice or brown rice
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black peppper
- 4 cups low-sodium chicken broth
Prep your bags: Label a 2-gallon freezer bag “Chicken and Wild Rice Bake” and include baking instructions. You will also need a gallon-sized bag, a quart-sized bag, and a sandwich bag. (If you prefer not to use bags you can use glass freezer containers instead.)
Prep the vegetables: Spread the onion, mushrooms, and celery in a single layer on a parchment-lined baking sheet. Freeze for about 20 minutes. After they are frozen, remove them from the freezer, place them in the sandwich bag, and seal.
Prep the chicken: Combine the chicken thighs and vinaigrette in a gallon-size freezer bag. Seal and massage the bag to coat the chicken.
Prep the rice: Combine the brown rice, wild rice, paprika, thyme, salt, and pepper in the quart-size freezer bag.
Place all 3 bags in the labeled 2-gallon bag. Freeze for up to 3 months.
Remove the bag containing the marinade and chicken from the larger bag. Place the bag of chicken in a dish and thaw overnight in the refrigerator or until completely thawed. The remaining ingredients can stay in the freezer.
When ready to cook, arrange a rack in the middle of the oven and heat to 375°F. Coat a 9×13-inch baking dish with cooking spray.
Combine the rice mixture and the vegetables in the baking dish. Stir in the broth. Remove the thawed chicken pieces from the marinade and place them atop the rice. Discard the marinade left in the bag.
Cover the pan tightly with aluminum foil and bake for 1 hour. Uncover and bake until the rice absorbs most of the liquid and the chicken is cooked through and the juices run clear, 45 minutes to 1 hour more. Serve immediately.