Perfect Poultry Chicken & Rice

INGREDIENTS:

1 1/2 cups wild rice blend
2 1/2 cups chicken broth
Juice of 1 lemon (3-4 Tbsp)
2 tsp dried parsley
1 carrot, cut into 1 inch pieces
3 zucchinis, sliced
2 pounds bone-in chicken breast and or thighs
2 TBSP extra virgin olive oil
2 TBSP Milford Spice Company’s Perfect Poultry
Kosher salt and pepper
4 shallots, halved
1 sprig fresh rosemary

DIRECTIONS:

For the Slow Cooker:

In the bowl of your slow cooker, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.

Rub the chicken with 1 TBSP olive oil, Milford Spice Company’s Perfect Poultry, and a pinch each of salt and pepper.

Heat the remaining 1 TBSP olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes.

Remove the chicken and shallots from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the rosemary.

Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. If the rice is hard, add and additional 1/2 cup broth and cook another 30 minutes on high.

To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.

For the Instant Pot:

In the bowl of your instant pot, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.

Rub the chicken with 1 tablespoon olive oil, Milford Spice Company’s Perfect Poultry, and a pinch each of salt and pepper.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the instant pot, skin side up, along with any juices left in the skillet. Add the rosemary.

Cover, select the manual setting, and cook on high pressure for 25 minutes. Once done cooking, use the quick release function and release the steam and remove the rosemary stem before serving.