Creamy Chicken Wild Rice (Print Version)
# Ingredients:
01 -
1/3 cup plain flour.
02 -
2 teaspoons chicken base paste.
03 -
12 ounces canned evaporated milk.
04 -
5 tablespoons regular butter.
05 -
6 cups broth with low sodium (chicken).
06 -
2 celery stalks, cut into small cubes.
07 -
1 yellow onion, diced up.
08 -
2 diced carrots.
09 -
1 and a half pounds of chicken thighs or breasts.
10 -
2 cups pre-cooked wild rice.
11 -
1 clove garlic, finely chopped.
12 -
2 tablespoons olive oil for cooking.
13 -
1/4 teaspoon dry thyme.
14 -
1/4 teaspoon dry rosemary.
15 -
1 teaspoon kosher salt.
16 -
1/4 teaspoon dry sage.
17 -
1/2 teaspoon freshly ground black pepper.
# Instructions:
01 -
Warm up olive oil, toss in onions, celery, and carrots. Stir for around 3 minutes. Add garlic at the very end and cook just a little more.
02 -
Melt butter and stir in flour while whisking for a minute. Make sure it turns smooth and starts to bubble.
03 -
Pour in the broth a bit at a time while stirring. Add in the chicken bouillon, pepper, salt, and the dried herbs.
04 -
Put the chicken into the pot and bring it all to a boil. Cover it up and cook on low heat for 10 minutes. Afterward, take the chicken out and chop it into pieces.
05 -
Mix in the evaporated milk and already-cooked wild rice. Check for taste and tweak seasoning before dishing up.
# Notes:
01 -
Easily done in a slow cooker too.
02 -
All blends of wild rice fit perfectly.
03 -
Skip the chicken to make it vegetarian.