23 Oct One-Pot Chicken and Brown Rice
A great dish for the whole family, this all-in-one meal is a smart way to use up the
vegetables you probably already have on hand.
1 tablespoon olive oil
4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
Coarse salt and ground pepper
1 large yellow onion, cut into 8 wedges
2 celery stalks, cut into 1 1/2-inch pieces
2 medium carrots, cut into 1 1/2-inch pieces
1 bay leaf
1 cup brown rice
1. In a large Dutch oven or heavy pot, heat oil over medium-high.
Season chicken with salt and pepper and place, skin side down, in pot.
Cook until golden brown on both sides, 10 to 12 minutes total.
Pour off all but 1 tablespoon fat from pot; add onion and celery.
Reduce heat to low, cover, and cook 20 minutes.
2. Add carrots, bay leaf, and 1 3/4 cups water;
stir in rice and season with salt and pepper.
Bring to a boil, then reduce heat to low.
Cover and cook until rice absorbs almost all
the liquid, 40 to 45 minutes.
Let stand, covered, for 10 minutes before serving.
Prep: 15 mins
Total Time: 1 hour 5 mins