Chicken & Bok Choy Wild Rice Skillet Supper

Simple, hearty, homey baked skillet supper of chicken thighs and bok choy with wild rice.

Looking at my blog calendar for the month I realized I could fill it up with grill recipes for a month or more if I maintain my usual posting schedule of 3x/week. Despite my enthusiasm for my new tool [a cool kitchen in summer + gourmet pizzas at home in less than 30 minutes? Who wouldn't be enthused?] I should rein it in and offer other ways to enjoy the Community Supported Agriculture (CSA) farm share produce.

This one pot, well really one skillet, meal starts on the stove and finishes in the oven. Though it has rice and bok choy, it is decidedly NOT Asian in flavorings as I used a wild rice blend and Worcestershire sauce for the seasoning. This is a family friendly dish, and simple enough for my kids to make. Not that they did. But they could have.

We like leftover rice. I started with cooked wild rice because if I'm going to the effort of cooking 2 cups of rice for one meal, it's no big whup [?] to add in a couple more cups for a planned over leftover. My daughter uses leftover cooked rice in fried rice, both kids will help themselves to a bowl of rice with breakfast or for a snack, and anything still left when I start screaming that the fridge is too full gets wrapped up in plastic and frozen for a later snack.

For other recipes using Bok Choy, please see my Bok Choy Recipes Collection, part of the Visual Recipe Index by Ingredient. You can find more recipes using greens on my Greens Pinterest board, and I share even more recipe ideas on my FB page. To learn how to use this blog, click here.

Chicken & Bok Choy Wild Rice Skillet Supper (serves 4)

1 pound chicken thighs, cubed
2 Tablespoons olive oil
1 onion, chopped (about ½ cup or a bit more)
2 large heads Bok choy, sliced into ribbons, leaves in one pile and stems in another
2 cups cooked wild rice
2 cups broth (vegetable, chicken, whatever is on hand)
2 teaspoons Worcestershire sauce
½ teaspoon each freshly ground pepper and salt--I use kosher

Preheat oven to 350 degrees Fahrenheit and a large (10 to 12 inch) skillet over medium heat. Warm oil and brown the chicken thighs in a couple of batches, taking care not to crowd the pan. Set aside. Add the onion and bok choy stems to the skillet and sauté until tender, about 5 to 8 minutes. Stir in the rice, browned chicken, bok choy leaves, broth and seasonings. Transfer skillet to hot oven for 20 minutes until bok choy is wilted, rice has absorbed some broth, and everything is heated through.