Baked Maple Chicken with California Wild Rice and
Bartlett Pear Pilaf

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Bartlett pears give this pilaf a fresh and tasty twist. Maple syrup, brushed onto chicken straight from the oven, brings the flavors of the crispy baked chicken and
sweet pilaf together.

~Recipe & photo by Whole Foods Market~

Makes 6 servings


  • 1 whole chicken, cut into 8 pieces
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sea salt, divided
  • 1 tablespoon maple syrup
  • 1 small onion, chopped
  • 1 rib celery, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups brown and wild rice mix
  • 3 cups low-sodium chicken broth
  • 2 organic Bartlett pears, peeled, cored and chopped
  • 1 teaspoon chopped fresh thyme leaves
Cooking Instructions:

Preheat oven to 400°F. Place chicken in a roasting pan or on a rimmed baking sheet. Coat with 2 teaspoons olive oil, sprinkle with pepper and 1/4 teaspoon salt; bake 45 minutes or until cooked through. Remove from oven and brush with maple syrup.

Meanwhile, in a medium saucepan, heat remaining olive oil over medium-high heat. Add onion, celery and garlic and cook until golden, 5 to 7 minutes. Stir in rice and broth; bring to a boil. Reduce heat to low, cover and simmer 35 minutes. Stir in pears, thyme and remaining salt and continue to cook 10 minutes or until rice is tender and liquid is absorbed.

Serve rice with chicken.

Nutrition facts per serving:710 calories (390 from fat), 44g total fat, 12g saturated fat, 200mg cholesterol, 460mg sodium, 26g total carbohydrate (3g dietary fiber, 10g sugar), 52g protein

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Always in Season


Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

Wild Rice Winter Soups:

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.