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One-Pot Chicken and Brown Rice

 

Ingredients:
1 Tablespoon Olive Oil
4 Bone-In, Skin-On Chicken Thighs
Kosher Salt and Freshly Ground Black 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

 

In a large pot, heat the oil over medium-high heat.  Season the chicken with salt and pepper.  Place the chicken skin side down in the pot.  Cook until browned on both sides, about 5 minutes per side.

Add the onion and celery, cover and cook on low for 20 minutes.

Add the carrots, bay leaf, 1 3/4 cups water, rice, salt and pepper.  Bring to a bubble over high heat, reduce heat and simmer covered until the rice is cooked, about 45 minutes.

 

Serves: 4

-Recipe comes from MarthaStewart.com

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