Gluten Free, Dairy Free, Soy Free, Low Calorie
This warm, nutritious dish is filled with chewy, nutty wild rice, tender bites of chicken and the smoky sweetness of fire roasted tomatoes. Flavored with earthy, nutty dry mustard and sweet, smoky paprika this savory recipe is finished with spicy jalapeños.
Why I Love This Recipe
This one pot recipe is nutrient packed from chicken breasts, wild rice, tomatoes, and believe it or not chicken stock. Tender chicken breasts, chewy wild rice, and jalapeños are simmered in juicy diced tomatoes and chicken stock to make one wholesomely delicious and spicy meal.
Spicy Chicken And Wild Rice Skillet is also simple to make. It takes about 5 minutes of dicing and spice preparation and another 15 minutes of cook time before it's ready to simmer. After that, I give it a good stir every 10 minutes or so to ensure the rice isn't sticking together or to the bottom of the skillet.
Finally, I like serving this easy skillet meal with vinaigrette or creamy dressed spring greens. It would also be great with roasted or steamed vegetables. Or, try wrapping it soft tortillas topped with dollops of goat cheese.
Cooking Tips
Be sure to rinse your wild rice for 1-2 minutes under cool running water. This rids the rice of excess starches allowing them to separate and get a nice tender, chewy texture. Otherwise they will become gummy and stick together in large clumps.
Also, you can substitute shrimp for chicken in this recipe if you prefer. Just stir in 1 pound of fresh shrimp during the last 5-6 minutes of cooking.
How to adjust the spiciness level
Spicy Chicken And Wild Rice originally calls for 2 small jalapeños, one with seeds and one de-seeded. This provides a medium-mild level of spiciness (which is my preferred level of heat). However, if it's too spicy for you, remove the seeds from both jalapeños. Additionally, if you prefer extra heat keep the seeds in both jalapeños or add even more if you are a lover of extra spicy dishes!
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📖 Recipe
Spicy Chicken And Wild Rice Skillet {Gluten Free, Dairy Free}
Equipment
- 1 large skillet or 3.8 quart braiser
- 1 slotted spoon or kitchen tongs
- 1 wooden or silicone spoon
Ingredients
- 1½ tablespoon neutral oil
- 1 lb chicken breast bite sized diced
- 2-3 pinches salt
- 2-3 dashes black pepper
- 1 medium onion small diced
- 2 small jalapenos (1 de-seeded, 1 with seeds remaining) small diced
- 2 pinches salt
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon mustard powder
- 1 clove garlic minced
- 2 tablespoon tomato paste
- 1 15 oz can fire-roasted diced tomatoes
- 2 cups chicken stock or broth
- 2 tablespoon white wine vinegar
- 1 cup uncooked wild rice rinsed
Instructions
- Heat oil in large skillet or braiser over MED heat. When warm add diced chicken in a single layer leaving some room in between them to allow browning. Season evenly with 2-3 pinches of salt and 2-3 dashes of black pepper. Brown about 1-2 minutes per side and remove with slotted spoon or tongs to a bowl and set aside. You may need to do this in 2 batches.
- Add diced onions, jalapenos, and two pinches of salt. If skillet looks dry add oil ½ tablespoon at a time. Sauté stirring often 3-5 minutes until vegetables are tender.
- Add salt, paprika, mustard powder, and minced garlic. Sauté stirring constantly until spices are fragrant about 30 seconds.
- Add tomato paste. Sauté stirring constantly to toast until a deep red color, about 1-2 minutes.
- Add fire-roasted tomatoes, chicken stock, white wine vinegar, wild rice, and diced chicken and accumulated juices.
- Turn burner to MED-HIGH and bring to a boil, reduce to LOW and simmer uncovered 45 minutes stirring occasionally until most of the liquid is absorbed and rice is tender and chewy. Serve warm.
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