The Pioneer Woman Tasty Kitchen
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Maple-Walnut Chicken Thighs and Cheddar-Apple Rice

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

A sweet and tangy chicken thigh with a delicious side of moist, mouth-watering, rice sure to leave you more than satisfied.

Ingredients

  • 1 cup Walnut Halves
  • 2 Tablespoons Butter
  • 1-¼ cup Long Grain White Rice
  • 2-½ cups Chicken Stock, Divided Use
  • 1 whole Gala Apple, Peeled, Seeded, And Chopped
  • ¾ cups Packed Flat-leaf Parsley Leaves
  • ¼ cups Packed Fresh Dill
  • Salt And Coarsely Ground Black Pepper, To Taste
  • 6 ounces, weight Brick Sharp White Cheddar Cheese, Cut Into Small 1/4 Inch Cubes
  • 1 Tablespoon Extra Virgin Olive Oil
  • 8 pieces Bone In Chicken Thighs
  • ¼ cups Apple Cider Vinegar
  • ½ cups Dark Maple Syrup

Preparation

Preheat the oven to 325 degrees (F).

Spread the walnuts on a baking sheet and roast until well toasted and fragrant, 10-12 minutes.

In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add the rice and toast for a minute or two. Add 2 cups chicken stock and bring to boil, and lower the heat, cover and simmer for 10 minutes. Add the apple and simmer for 8 minutes longer.

While the rice cooks, using a food processor, pulse 1/4 cup chicken stock, the parsley, dill, and 1/4 teaspoon salt until finely chopped. Stir into the rice during the last minute of cooking. Turn off the heat and let the rice stand, covered, for 1-2 minutes before fluffing with a fork. Transfer to a serving dish and stir in cheese.

Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Pat the chicken dry and season alot with salt and pepper. Add to the pan and cook turning once, until browned 10-20 minutes. Transfer the chicken to a platter. Drain off all but 1 Tablespoon of the fat and add the vinegar to the skillet. Cook, scraping all the the drippings then add the remaining 1/4 cup of chicken stock, the maple syrup, and black pepper to taste. Cook until thickened about 1 minute longer. Add the chicken and walnuts and spoon the sauce over them. Loosely cover the pan with foil and simmer for 5 minutes. Serve with the rice. Delicious!!

** You can use Honeycrisp, or Golden Delicious, or any apple you prefer.

2 Comments

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Joanne Watson on 10.25.2015

So why do I turn the oven on?

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Heather on 9.13.2012

This chicken was yummy.

4 Reviews

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Amanda on 11.3.2015

The rice!!! SO GOOD! Will definitely make this again! Thanks! :)

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jana on 2.23.2012

This was great! I used instant rice, and left out the walnuts, but it was so very good. I will be making this again.

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linda21 on 10.24.2011

Oh my, that was really good!

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vickicooks4 1 on 1.7.2011

TEEE Total Slam Dunk Grrrreat!!!!! Did i say i liked this? I loved this the chicken was amazing walnut who knew they could be so great with chicken. The rice is killer also, now i need to check out your other recipes.. What a great combo too!!

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