Chicken and Wild Rice with Roasted Sweet Potatoes and Mushrooms

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• 3 cups water
  Ingredient note

  Source: 3 cups water
• 1 cup wild rice (uncooked)
  Ingredient note

  Source: 1 cup wild rice (uncooked)
• 1 pound sweet potatoes (peeled and chopped into 1-inch dice about 2 medium sweet potatoes)
  Ingredient note

  Source: 1 pound sweet potatoes (peeled and chopped into 1-inch dice about 2 medium sweet potatoes)
• 2 tablespoons + 2 tablespoons + 1 tablespoon olive oil
  Ingredient note

  Source: 2 tablespoons olive oil; Source: 2 tablespoons olive oil; Source: 1 tablespoon olive oil
• As Needed + As Needed salt
  Ingredient note

  Source seasoning: salt and pepper; Source seasoning: salt and freshly ground black pepper ( to taste)
• As Needed + As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper; Source seasoning: salt and freshly ground black pepper ( to taste)
• 2 tablespoons + 1 tablespoon fresh thyme (no sprigs, just leaves)
  Ingredient note

  Source: 2 tablespoons fresh thyme (no sprigs, just leaves); Source: 1 tablespoon fresh thyme (no sprigs, just leaves)
• 1.5 lb chicken thighs (skinless, boneless)
  Ingredient note

  Source: 1.5 lb chicken thighs (skinless, boneless)
• 1 teaspoon smoked paprika
  Ingredient note

  Source: 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
  Ingredient note

  Source: 1 teaspoon Italian seasoning
• 3 oz portobello mushroom (1 large)
  Ingredient note

  Source: 3 oz portobello mushroom (1 large)
• 5 cloves garlic (minced)
  Ingredient note

  Source: 5 cloves garlic (minced)
• 1 cup chicken stock
  Ingredient note

  Source: 1 cup chicken stock
• 4 tablespoons butter
  Ingredient note

  Source: 4 tablespoons butter

1. Rinse wild rice really well. Add 1 cup of wild rice and 3 cups of water to a large saucepan. Bring to a boil and cook according to the package instructions, which usually means 45 minutes. Or, use pre-cooked wild rice blend in a pouch and skip this step!
2. While the rice cooks, prepare the rest of the ingredients.
3. Preheat oven to 400 F. Toss diced potatoes with olive oil, salt, pepper, and fresh thyme (no sprigs, just leaves) on a parchment paper-lined baking sheet.
4. Roast for about 15 or 20 minutes. In the meantime, proceed with the recipe.
5. Generously season the chicken thighs with salt, freshly ground black pepper, smoked paprika, Italian seasoning, and fresh thyme.
6. Heat a large cast iron skillet over medium heat for 3 minutes. This allows the skillet to heat through. Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes, without moving it. This allows the chicken to sear.
7. Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove chicken to a plate.
8. To the same, now empty, skillet add 1 tablespoon of olive oil, chopped portobello mushroom, and minced garlic, sprinkle everything with salt, and cook, stirring, on medium heat, until the garlic is softened and the portobello is cooked.
9. Add cooked wild rice to the skillet with mushrooms and garlic. Add 1 cup of chicken stock and 4 tablespoons of butter. Stir everything well, warming up the rice on medium heat. Stir in roasted sweet potatoes. Season with salt and pepper.
10. Return cooked chicken to the skillet with wild rice. Top with fresh thyme sprigs.