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    You are in: Home / Recipes / Savory One-Pot Chicken and Brown Rice Recipe
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    Savory One-Pot Chicken and Brown Rice

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    10 mins

    1 hrs 10 mins

    Jenny Frenny's Note:

    From Martha Stewart Everyday Food. Was easy and comforting.

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    Units: US | Metric


    1. 1
      Salt and pepper chicken to taste.
    2. 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. 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. 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. 5
      Turn off heat, let pot sit covered for 10 minutres.
    6. 6

    Ratings & Reviews:

    • on September 14, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Savory One-Pot Chicken and Brown Rice

    Serving Size: 1 (231 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 430.0
    Calories from Fat 172
    Total Fat 19.2 g
    Saturated Fat 4.7 g
    Cholesterol 78.9 mg
    Sodium 113.2 mg
    Total Carbohydrate 42.7 g
    Dietary Fiber 3.4 g
    Sugars 3.7 g
    Protein 20.7 g

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