Savory One-Pot Chicken and Brown Rice

Jenny Frenny's Note:

From Martha Stewart Everyday Food. Was easy and comforting.

• Total Time: 1 hrs 20 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 4 bone in skin on chicken thighs
• salt and pepper
• 1 large onion, cut into 6-8 sections
• 2 celery ribs, cut into 1-2 inch pieces
• 2 carrots, cut into 1-2 inch pieces
• 1 bay leaf
• 1 cup brown rice

Directions:

1. Salt and pepper chicken to taste.
2. In a big dutch oven that has a lid, heat oil then place the chicken thighs skin side down in the hot oil. Brown, then turn pieces over and brown the other side. Approx 5-6 min per side.
3. Remove all but 1-2 TBS of the fat from bottom of pot. Add the onion and celery pieces. Put lid on pot and cook on low for 20 minutes.
4. Add the carrots and the bay leaf, 1 3/4 cup water and rice. Bring to boil, then reduce heat to low. Put lid back on and cook for 40 to 45 minutes until the rice has absorbed the liquid.
5. Turn off heat, let pot sit covered for 10 minutres.
6. Serve.

Reviews

[blueyes628]

The meat was moist and tender and the flavor was great. I did add a little garlic powder but I think next time I will just add a few cloves of garlic. Also a little lemon would be wonderful. I did cook it for 1 hour at the end and some of the rice was not done. I think it would be better to precook the rice and then add at the end. I will definitely make this again.