One-Pot Chicken and Brown Rice

By BClover

4 servings 372 cal, 13.9 g fat, 18.3 g protein, 42.6 g carb, 4.6 g fiber

Ingredients

• prep: 15 mins
• total time: 1 hour 5 mins
• servings: 4
• 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

Preparation

Step 1

Make It Now

Cooking the chicken, onion, and celery together creates a flavorful base for the rice to simmer in.

Directions

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.

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.

directions