One-Pot Chicken and Brown Rice

By JAmero4702

Ingredients

• 1 Tablespoon Olive Oil
• 4 Bone-In Skin On Chicken Thighs (6 to 8 oz Each)
• Course salt and ground black pepper
• 1 Large Yellow Onion cut into 8 wedges
• 2 Celery Stalks cut into 1-1/2" pieces
• 2 medium Carrots cut into 1-1/2" pieces
• 1 Bay Leaf
• 1-3/4 Cups water
• 1 Cup uncooked Brown Rice

Preparation

Step 1

In a large Dutch Oven or heavy pot, heat oil over medium-high heat. 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 one tablespoon of fat from pot; add onion and celery. Reduce heat to low, cover and cook 20 minutes.

Add carrots, bay leaf and 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 10 minutes. Remove bay leaf before serving.